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Blue Cheese, Turkey, and Rice Salad Recipe
|Water||3 Cup (48 tbs)|
|Wild rice||6 Ounce (1 Package)|
|Sweet red pepper||1 Medium|
|Chopped fresh spinach||3 Cup (48 tbs)|
|Chopped cooked turkey breast||1 3⁄4 Cup (28 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Chopped pecans||2 Tablespoon, toasted|
|Blue cheese||3 Ounce, crumbled|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Canned low sodium chicken broth||3 Tablespoon, undiluted|
|Dijon mustard||1 Tablespoon|
|Hot sauce||2 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Spinach leaves||12 Large|
Serving size: Complete recipe
Calories 1782 Calories from Fat 513
% Daily Value*
Total Fat 59 g91.3%
Saturated Fat 20.2 g100.8%
Trans Fat 0 g
Cholesterol 63.8 mg
Sodium 1811.8 mg75.5%
Total Carbohydrates 176 g58.7%
Dietary Fiber 20.6 g82.6%
Sugars 37.8 g
Protein 147 g294.9%
Vitamin A 350.2% Vitamin C 338.7%
Calcium 67.9% Iron 50.8%
*Based on a 2000 Calorie diet
Cover, reduce heat, and simmer 50 to 60 minutes or until rice is tender.
Drain well; let cool.
Cut pepper in half lengthwise; remove and discard seeds and membrane.
Place pepper, skin side up, on a baking sheet, and flatten with palm of hand.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred.
Place in ice water until cool; peel and discard skin.
Combine rice, red pepper, chopped spinach, and next 4 ingredients in a large bowl; toss lightly.
Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously.
Pour vinegar mixture over rice mixture, and toss well.
Cover and chill thoroughly.
To serve, place 3 spinach leaves on each of 4 plates.
Top evenly with rice mixture.