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Turkey and Rice Salad

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By Betty Crocker Kitchens
Updated Jan 27, 2010
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Stuffed tomato cups are a clever way to use up leftover turkey.

Turkey and Rice Salad

  • Prep Time 25 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 10
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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

Instructions

  • Step 
    1
    Cook rice as directed on box. Refrigerate 10 minutes to cool.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.

Nutrition

240 Calories
12g Total Fat
16g Protein
18g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
420mg
17%
Potassium
610mg
17%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
13%
Sugars
7g
Protein
16g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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