Wild Rice And Turkey Salad
|Turkey breast tenderloin||1 Pound, cut into 1 1/2 x 1/2 x 1/2-inch strips|
|Red bell pepper||1 Medium, chopped|
|Yellow bell pepper||1 Medium, chopped|
|Onion||1 Medium, chopped to 1/2 cup|
|Cooked wild rice||3 Cup (48 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Tarragon dressing||1⁄4 Cup (4 tbs)|
1. Place turkey in 2-quart casserole. Cover tightly and microwave on high 6 to 8 minutes, stirring after 3 minutes, until done; drain. Stir in bell peppers and onion. Cover
tightly and microwave 1 to 2 minutes or until vegetables are crisp-tender.
2. Stir in wild rice and almonds. Prepare Tarragon Dressing; toss with turkey mixture. Cover and refrigerate at least 3 hours until chilled.