Blue Cheese, Turkey, and Rice Salad
|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|
|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.
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.