Looking for what to do with your leftovers from Thanksgiving? This is the perfect recipe to use up some of that extra turkey and no cooking required!
Festive Turkey Rice Salad
Calories203 Per Serving
Protein15g Per Serving
Fiber2g Per Serving
Cost Per Serving$1.49
|Total Fat||3.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.5 g|
|Total Carbohydrate||30 g|
|Dietary Fiber||2 g|
1 1/2 lean meat, 1 1/2 starch, 1/2 fruit
2 tablespoons plain rice vinegar
2 tablespoons fresh lime juice
1 tablespoon olive oil (extra virgin preferred)
1 tablespoon honey
1 teaspoon ground ginger
3 1/2 cups cooked wild or brown rice
1 1/2 cups chopped, skinless, cooked turkey breast without salt
1/3 cup unsweetened dried cranberries
1 bunch chopped green onions (about 1/2 cup)
In a small bowl, whisk together the vinegar, lime juice, oil, honey, and ginger.
In a large bowl, stir together the rice, turkey, cranberries, and green onions. Pour the dressing over the salad, tossing to coat. Refrigerate, covered, until serving time.
Cooking Tip: You can also toss leftover peas or veggies of your choice into the salad.
Keep it Healthy: Make this delightful salad year round using rotisserie chicken or cooked chicken breast.
Tip: Use quick-cooking couscous instead of rice.