Blue Cheese, Turkey, and Rice Salad Recipe


Difficulty LevelVery EasyCuisine
Main Ingredient


 Water3 Cup (48 tbs)
 Wild rice6 Ounce (1 Package)
 Sweet red pepper1 Medium
 Chopped fresh spinach3 Cup (48 tbs)
 Chopped cooked turkey breast1 3⁄4 Cup (28 tbs)
 Thinly sliced celery1⁄2 Cup (8 tbs)
 Chopped pecans2 Tablespoon, toasted
 Blue cheese3 Ounce, crumbled
 White wine vinegar1⁄4 Cup (4 tbs)
 Canned low sodium chicken broth3 Tablespoon, undiluted
 Honey2 Tablespoon
 Dijon mustard1 Tablespoon
 Hot sauce2 Teaspoon
 Vegetable oil1 Teaspoon
 Spinach leaves12 Large

Nutrition Facts

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


Combine water and rice in a medium saucepan; bring to a boil.
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.
Dice pepper.
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.