Turkey and Rice Salad

 


Ingredients

Salad

  • 1
    box (10 oz) frozen white & wild rice (with green beans)
  • 6
    large tomatoes
  • 2
    cups diced cooked turkey
  • 1/2
    cup sliced celery
  • 1/2
    medium red or green bell pepper, chopped
  • 1/4
    cup chopped green onions (4 medium)

Dressing

  • 1/4
    cup mayonnaise or salad dressing
  • 2
    tablespoons balsamic vinegar
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon pepper

Steps

1 Cook rice as directed on box. Refrigerate 10 minutes to cool.

2 Meanwhile, cut thin slices from tops of tomatoes. Gently squeeze out and discard seeds. Using teaspoon, remove pulp from tomatoes, leaving 1/4-inch shell. Drain upside down on paper towels. Refrigerate until serving time.

3 In medium bowl, mix rice, turkey, celery, bell pepper and onions. In small bowl, mix dressing ingredients. Pour dressing over salad; stir gently to coat. Cover; refrigerate until thoroughly chilled, at least 45 minutes.

4 Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.

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