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
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
-
Step1Cook rice as directed on box. Refrigerate 10 minutes to cool.
-
Step2Meanwhile, 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.
-
Step3In 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.
-
Step4Just 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
1Tips from the Betty Crocker Kitchens
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