Turkey Salad With Almonds And Ginger
|Water||2 1⁄2 Cup (40 tbs)|
|Uncooked long grain brown rice||1 Cup (16 tbs)|
|Uncooked wild rice||1⁄4 Cup (4 tbs)|
|Peanut oil||1⁄2 Cup (8 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Tablespoon|
|Grated fresh ginger||1 Tablespoon|
|Freshly ground pepper||1 Teaspoon|
|Cooked turkey||1 Pound, cut into strips or cubes|
|Cooked peas||2 Cup (32 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs), toasted|
|Coarsely chopped red bell pepper||1⁄4 Cup (4 tbs)|
Bring water to boil in medium saucepan over high heat.
Add salt and rice.
Return to boil, reduce heat, cover and simmer until water is absorbed, about 45 minutes.
Whisk oil, vinegar, mustard, ginger and pepper in large bowl.
Stir in rice and remaining ingredients.
Serving size: Complete recipe
Calories 3430 Calories from Fat 1459
% Daily Value*
Total Fat 166 g255.5%
Saturated Fat 29.4 g146.8%
Trans Fat 0 g
Cholesterol 349.3 mg116.4%
Sodium 4253.5 mg177.2%
Total Carbohydrates 294 g97.9%
Dietary Fiber 41.1 g164.5%
Sugars 28.6 g
Protein 190 g380.2%
Vitamin A 165.7% Vitamin C 279%
Calcium 46.9% Iron 125.8%
*Based on a 2000 Calorie diet