Smoked turkey salad calypso
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wild rice |
| 1½ | cup | White rice |
| 1 | cup | Coconut |
| 1 | Red bell pepper, finely chopped | |
| 1 | Red onion, finely chopped | |
| ½ | cup | Fresh parsley, chopped |
| ½ | large | Papaya, chopped |
| 1 | pounds | Smoked turkey, cubed |
| 1 | pounds | Broccoli florets, steamed |
| 1 | cup | Chopped walnuts |
| 1 | can | Mandarin oranges |
| 2 | Avocados, chopped | |
| 1½ | cup | Orange juice |
| ¼ | cup | Lemon juice |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Balsamic vinegar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
SALAD
ORANGE DRESSING
1. Add water to wild rice in pan to cover by 2². Simmer covered 35 to 40 minutes until rice is tender and starts to split open. Drain and cool under cold water. 2. Cook white rice and cool. 3. Spread coconut on baking pan and bake in 375° oven for 10 minutes or until slightly brown, stirring occasionally. Cool. 4. Combine rices, pepper, onion, parsley, papaya, broccoli, walnuts, mandarin oranges, avocado, coconut and turkey in large bowl. 5. Whisk together dressing ingredients and toss with salad.
Per serving: 326 Calories; 14g Fat (37% calories from fat); 13g Protein; 40g Carbohydrate; 20mg Cholesterol; 211mg Sodium NOTES : A very tasty main dish salad.
Posted to EAT-L Digest 07 Apr 97 by Betsy Burtis <ebburtis@...> on Apr 8, 1997