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Turkey Rice and Romaine Salad

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Pillsbury Kitchens
Updated Dec 7, 2010
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Looking for a turkey salad? Here’s one packed with brown rice, romaine lettuce, bell pepper, jicama and green onion – a flavorful side dish.

Turkey Rice and Romaine Salad

  • Prep Time 45 min
  • Total 60 min
  • Ingredients 14
  • Servings 10
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Ingredients

Salad

  • 3 cups uncooked instant brown rice
  • 3 1/4 cups water
  • 2 tablespoons lemon juice
  • 1/2 lb. smoked turkey breast, cut into 1x1/4x1/4-inch strips (2 cups)
  • 1 large red bell pepper, cut into 2x1/4-inch strips
  • 1 1/2 cups thin jicama strips (about 2 inches long)
  • 1/2 cup sliced green onions
  • 10 cups torn romaine lettuce

Dressing

  • 2/3 cup rice vinegar
  • 1/3 cup oil
  • 1 tablespoon sugar
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Step 
    1
    Cook rice in water as directed on package omitting margarine and salt. In very large bowl, toss cooked rice with lemon juice. Spread in 15x10x1-inch baking pan. Place in freezer for 15 minutes or in refrigerator for 1 hour to chill quickly.
  • Step 
    2
    When rice is cold, return to large bowl. Stir in all remaining salad ingredients.
  • Step 
    3
    In small bowl, combine all dressing ingredients; beat with wire whisk until blended. Pour dressing over salad mixture; toss lightly to coat.

Nutrition

220 Calories
9g Total Fat
7g Protein
28g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
220
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1g
5%
Cholesterol
5mg
2%
Sodium
440mg
18%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
12%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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