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Blue Cheese, Turkey, and Rice Salad

Heart.Foods's picture
  Water 3 Cup (48 tbs)
  Wild rice 6 Ounce (1 Package)
  Sweet red pepper 1 Medium
  Chopped fresh spinach 3 Cup (48 tbs)
  Chopped cooked turkey breast 1 3⁄4 Cup (28 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Chopped pecans 2 Tablespoon, toasted
  Blue cheese 3 Ounce, crumbled
  White wine vinegar 1⁄4 Cup (4 tbs)
  Canned low sodium chicken broth 3 Tablespoon, undiluted
  Honey 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Hot sauce 2 Teaspoon
  Vegetable oil 1 Teaspoon
  Spinach leaves 12 Large

Combine water and rice in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 50 to 60 minutes or until rice is tender.
Drain well; let cool.
Cut pepper in half lengthwise; remove and discard seeds and membrane.
Place pepper, skin side up, on a baking sheet, and flatten with palm of hand.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred.
Place in ice water until cool; peel and discard skin.
Dice pepper.
Combine rice, red pepper, chopped spinach, and next 4 ingredients in a large bowl; toss lightly.
Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously.
Pour vinegar mixture over rice mixture, and toss well.
Cover and chill thoroughly.
To serve, place 3 spinach leaves on each of 4 plates.
Top evenly with rice mixture.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Blue Cheese, Turkey, And Rice Salad Recipe