Turkey Rice Salad
|Lemon dressing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Cold cooked rice||3 Cup (48 tbs)|
|Diced cooked turkey/Chicken / 1 pound cooked small shrimp||3 Cup (48 tbs) (Cold)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
Prepare lemon dressing.
Gently mix together rice, turkey, celery, green pepper, water chestnuts, and dressing until well blended.
Add salt and pepper to taste.
Cover and chill up to 4 hours.
Meanwhile, spread almonds in a shallow pan and toast in a 350° oven until golden (about 8 minutes).