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Turkey Rice Salad Recipe
|Lemon dressing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Cold cooked rice||3 Cup (48 tbs)|
|Diced cooked turkey/Chicken / 1 pound cooked small shrimp||3 Cup (48 tbs) (Cold)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2036 Calories from Fat 601
% Daily Value*
Total Fat 68 g105.2%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 281.5 mg
Sodium 2373.7 mg98.9%
Total Carbohydrates 196 g65.2%
Dietary Fiber 13.1 g52.3%
Sugars 11.1 g
Protein 151 g303%
Vitamin A 21.1% Vitamin C 190.7%
Calcium 19.1% Iron 67.3%
*Based on a 2000 Calorie diet
Gently mix together rice, turkey, celery, green pepper, water chestnuts, and dressing until well blended.
Add salt and pepper to taste.
Cover and chill up to 4 hours.
Meanwhile, spread almonds in a shallow pan and toast in a 350° oven until golden (about 8 minutes).