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Turkey Rice Salad

Salad.Carnival's picture
  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)
  Salt To Taste
  Pepper To Taste

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).

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2036 Calories from Fat 601

% Daily Value*

Total Fat 68 g105.2%

Saturated Fat 6.3 g31.6%

Trans Fat 0 g

Cholesterol 281.5 mg93.8%

Sodium 2373.7 mg98.9%

Total Carbohydrates 196 g65.2%

Dietary Fiber 13.1 g52.3%

Sugars 11.1 g

Protein 151 g303%

Vitamin A 21.1% Vitamin C 190.7%

Calcium 19.1% Iron 67.3%

*Based on a 2000 Calorie diet

Turkey Rice Salad Recipe