Turkey Paella Salad
Leftover turkey gets tossed with rice and plenty of vegetables for a complete meal.
Prep Time:
40 mins
Total Time:
2 hrs 40 mins
Servings:
Makes 6
Ingredients
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1 8-oz. pkg. saffron-flavored yellow rice mix
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2 to 3 cups chopped cooked turkey
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1 cup chopped tomato
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1 cup broccoli florets or frozen baby sweet peas
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1 medium red or yellow sweet pepper, chopped
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1/3 cup dried cranberries or golden raisins
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1/4 cup sliced green onions
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2 oz. prosciutto, crisp-cooked,* or cooked ham, cut into thin strips
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3/4 cup bottled vinaigrette salad dressing
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1/3 cup sliced almonds, toasted
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2 Tbsp. snipped fresh basil or tiny fresh basil leaves
Directions
1.
Prepare rice according to package directions. Spread on baking sheet. Cover; refrigerate 20 minutes or until cooled. In extra-large bowl combine turkey, tomato, broccoli, sweet pepper, cranberries, onions, and prosciutto. Add rice and dressing; toss to coat. Cover; refrigerate 2 to 24 hours. Sprinkle with almonds and basil. Makes 6 (1-1/2 cup) servings.
Note
To crisp-cook prosciutto, arrange slices in a single layer on a baking sheet lined with parchment paper. Bake in a 450 degree F oven for 6 to 8 minutes or until browned and crisp. Remove from oven; cool on baking sheet.
Nutrition information
Calories 433, Total Fat 24 g, Saturated Fat 4 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 9 g, Cholesterol 25 mg, Sodium 846 mg, Carbohydrate 42 g, Total Sugar 9 g, Fiber 6 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 103%, Calcium 4%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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