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Turkey and Vegetable Rice Salad

Servings: 6  Preparation Time: 00:10  Total Time: 00:20
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Turkey and Vegetable Rice Salad
Recipe Nutrition Facts
Serving size:6.7oz/190g
Calories per serving:180
Calories from fat:50
Total fat:5g
Saturated fat:0.5g
Cholesterol:40mg
Sodium:190mg
Carbohydrate:15g
Fiber Carbs:3g
Sugar Carbs:2g
Protein:19g

Ingredients:

3/4 cup quick-cooking brown rice
1 cup chopped tomatoes, seeded
1/4 cup sliced green onions
1 cup diced carrots
3/4 cup chopped red bell pepper
1 1/2 cups broccoli florets
2 cups cooked, diced Shady Brook Farms® Turkey Breast Cutlets, or approximately 1 lb leftover whole turkey
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon dried parsley
1/2 teaspoon black pepper
Fresh spinach leaves
Fresh parsley sprigs for garnish

How to prepare this recipe:

  1. Cook rice according to package directions.
  2. Mix cooked rice with tomatoes, onions, carrots, bell pepper, broccoli and turkey.
  3. Place remaining ingredients in a small jar with a tight-fitting lid (a small canning jar works well).
  4. Shake to emulsify and pour over rice mixture.
  5. Place spinach leaves on serving plates and mound salad over top.
  6. Garnish with fresh parsley sprigs.
  7. Serve immediately or chill to allow flavors to meld.
  8. If chilled, return to room temperature before serving.