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Southwest Turkey and Rice Salad
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Submitted by:
Jimmy |
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This is a great dish with tons of different flavors. It will really make a great dish for leftover turkey. It's one of my favorites. |
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INGREDIENTS:
- 1 1/2 cup(s) , Water
- 1 cup(s) , White Rice
- 2 cup(s) , Turkey Cooked and Diced
- 3/4 cup(s) , Roma Tomatoes Seeded and Diced
- 1 cup(s) , Green Bell Pepper Thinly Sliced
- 1 cup(s) , Corn Kernals
- 1/3 cup(s) , Red Onion Chopped
- 1/2 cup(s) , Olive Oil
- 6 tablespoon(s) , Fresh Cilantro Chopped
- 3 tablespoon(s) , White Wine Vinegar
- 1 tablespoon(s) , Dijon Mustard
- 1 whole , Jalapeno Pepper Seeded and Minced
- 1 1/4 teaspoon(s) , Cumin Ground
- 3/4 teaspoon(s) , Salt
- 3/4 teaspoon(s) , Pepper
- 0 to taste , Red Leaf Lettuce
- 1 medium , Avaocado Peeled and Sliced
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| Instructions: |
Bring water to boil in medium pan, and then add rice. Cover and cook over low heat until rice is tender, about 18 minutes. Transfer rice to large bowl.
Add turkey, tomatoes, green peppers, corn and onions. Toss. Whisk together olive oil, cilantro, vinegar, mustard, chili, cumin, salt and pepper.
Pour dressing over salad and mix gently. Cover and refrigerate until well chilled, for flavors to blend.
Arrange lettuce leaves on platter or plates. Mound salad in center. Garnish with avocado slices and serve. |
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