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Home -> Main Dishes -> Poultry

Southwest Turkey and rice salad Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
Salad:
1 1/2 cups water
1 cup long grain rice
2 cups diced cooked turkey
3/4 pound tomatoes, seeded and diced
1 cup thin sliced green bell pepper
1 cup fresh or frozen, thawed corn kernels
1/3 cup chopped red onion

Dressing:
6 tbsp. chopped fresh cilantro
3 tbsp. white wine vinegar
1 tbsp. dijon mustard
1 jalapeno chile, stemmed, seeded and minced
1 1/4 tsp. ground cumin
3/4 tsp. salt
3/4 tsp. pepper
4 cups mixed lettuce
1 avocado, pitted, peeled and sliced

Directions
For salad:
Bring water to boil in a saucepan. Stir in rice. Cover and simmer until tender, about 15 to 18 minutes. Drain rice and transfer to a bowl. Stir in turkey, tomatoes, bell pepper, corn and onion. Arrange lettuce on plates and mound salad over. Garnish with avocado slices.

For dressing:
Whisk together oil, cilantro, vinegar, mustard, jalapeno, cumin, salt and pepper. Pour over salad and toss gently.



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