Try this quick, Simple Cooking with Heart recipe for using holiday leftovers anytime you're craving Thanksgiving flavors. It'll be a nice change after a heavy meal.
Festive Turkey Rice Salad
Calories203 Per Serving
Protein15g Per Serving
Fiber2g Per Serving
Cost Per Serving$1.49
|Total Fat||2.9 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.7 g|
|Total Carbohydrate||30 g|
|Dietary Fiber||2 g|
1/2 fruit, 1 1/2 starch, 1 1/2 lean meat
2 Tbsp. rice vinegar
2 Tbsp. lime juice
1 Tbsp. olive oil
1 Tbsp. honey
1 tsp. ground ginger
3 1/2 cups cooked wild or brown rice
1 1/2 cups chopped, boneless, skinless, cooked turkey breast
1/3 cup dried cranberries
1 bunch chopped green onions (1/2 cup)
In a small bowl, whisk together the vinegar, lime juice, oil, honey and ginger; set aside.
In a large bowl, combine the rice, turkey, cranberries and green onion. Toss with ginger dressing. Refrigerate until serving.
Keep it Healthy: Make this delightful salad year round using Rotisserie chicken or leftover chicken breast.
Cooking Tip: You can also toss leftover peas or your veggies of choice into the salad.
Tip: Use quick-cooking couscous instead of rice.