Festive Turkey Rice Salad
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.
- 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)
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.
Tip: Click on step to mark as complete.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
|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 lean meat, 1 1/2 starch
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