Turkey and Wild Rice Salad or Chicken and Wild Rice Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup olive oil | |
| 1/3 cup apple cider vinegar | |
| 2 tablespoons lemon juice | |
| 2 tablespoons dried parsley flakes | |
| ¼ teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| 1/2 cup celery | Washed, trimmed and minced |
| 1/2 cup onion | Washed, peeled and minced |
| ½ cup red bell pepper | Washed, trimmed and minced |
| 1 cup Wild rice, cooked | Rinsed and drained |
| 3 cups brown rice, cooked | |
| 1 (14 oz) low sodium chicken broth | |
| 1/2 cup carrots | Washed, peeled, trimmed and shredded |
| 1 red or green apples | Cored and coarsely chopped |
| 2 ½ lbs. Cooked boneless skin less Turkey breast or chicken | Cube turkey (or chicken) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl combine, combine brown rice, celery, onion, bell pepper, wild rice chicken broth, carrots, and apples. | |
| 2 | In a small bowl whisk together lemon juice, apple cider vinegar, olive oil, parsley, salt and pepper. | |
| 3 | Pour the vinaigrette over the salad and gently mix until coated. Chill until ready to serve. |
Posted in Turkey Lunch Recipes
