Blue Cheese, Turkey, and Rice Salad Recipe
Ingredients
| Water | 3 Cup (16 tbs) | |
| Wild rice package | 1 | |
| 1 medium-size sweet red pepper | ||
| Spinach leaves | 3 Cup (16 tbs), chopped | |
| 1 3/4 cups chopped cooked turkey breast | ||
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Chopped pecans | 2 Tablespoon, toasted | |
| Blue cheese | 3 Ounce, crumbled | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| 3 tablespoons canned low-sodium chicken broth, undiluted | ||
| Honey | 2 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Hot Sauce | 2 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| Spinach leaves | 12 Large | |
Directions
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.
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.
Chef
