Turkey Apricot Rice Salad
High Cotton Food Styling & Photography High Cotton Food Styling & Photography
- Yield: 8 servings
- Prep: 5 mins
- Cook: 0 mins
Turn leftovers into tomorrow's dinner by spiking wild rice with vivid colors, flavors and toasty crunchy almonds for an undemanding and unforgettable salad.
Ingredients
- 2tablespoons lime juice
- 2tablespoons seasoned rice vinegar
- 2tablespoons olive oil
- 1tablespoon honey
- 1/2teaspoon ground ginger
- 4cups cooked wild or brown rice
- 2cups chopped, skinless cooked turkey
- 1cup dried apricots, cut into strips (about 6-ounces)
- 1/2cup dried cranberries or dried mixed berries
- 1cup chopped green onions
- 1/3cup sliced almonds, toasted
Instructions
- Whisk together lime juice, vinegar, oil, honey and ginger in a small bowl; set aside.
- Combine remaining ingredients, except almonds, in a large bowl. Combine with dressing and toss with almonds.
Tip: Use kitchen scissors to cut dried fruit into strips.
Reprinted with permission for Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen.
Nutritional Info *per serving
- Calories 270
- Glycemic Load 4
- Fat 8g
- Saturated Fat 1.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 3.5g
- Cholesterol 35mg
- Sodium 75mg
- Potassium 310mg
- Carbohydrate 38g
- Fiber 4g
- Sugars 17g
- Protein 16g
- Trans Fat 0g
- Vitamin A 10%
- Vitamin C 2%
- Calcium 4%
- Iron 10%
