Turkey Rice Salad Recipe
Ingredients
| Lemon dressing | ||
| Cooked rice | 3 Cup (16 tbs) | |
| 3 cups cold diced, cooked turkey or chicken, or 1 pound cooked small shrimp | ||
| 1 cup each thinly sliced celery and chopped green pepper | ||
| Water chestnuts | 1 Can (10oz), drained | |
| Almonds | 1/2 Cup (16 tbs), sliced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare lemon dressing.
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).
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).
Chef
