PIQUANT TURKEY-WILD RICE SALAD (NO MAYO)
Here's a healthy recipe for turkey salad. I like it because the sodium content is fairly low. If you, too, are trying to reduce sodium, be sure to read the label on the mustard as there is considerable variability in sodium levels between brands. I admit that I prefer a mixture of breast meat and dark meat, but stick to breast meat if you want the lowest fat content. Sometimes I substitute raw snow peas, trimmed and halved, or cooked frozen peas for the beans (snow peas add crunch). Use a good quality balsamic vinegar and olive oil. You can use left-overs for the grains. Preparation time does not include the time it takes to cook the grains which can be up to 3/4 hour.
Provided by echo echo
Categories Poultry
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the rice and barley in a large salad bowl.
- Toss with the turkey, onion, beans, parsley and pepper.
- Shake the dressing ingredients in a covered jar and toss with the salad to coat.
- Serve immediately or refrigerate until serving.
LOW-FAT WILD RICE TURKEY SALAD
This tasty turkey salad from Meredith Berg of Hudson, Wisconsin offers a wonderful blend of flavors. With sweet grapes and apples, a dash of cinnamon and crunchy vegetables, it'll appeal to young and old alike.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salt and cinnamon; stir into turkey mixture until combined. Cover and refrigerate for at least 1 hour. , Just before serving, stir in apple. Serve in a lettuce-lined bowl; sprinkle with almonds.
Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 494mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
TURKEY AND WILD RICE SALAD
I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It's one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.
Provided by Martha Rose Shulman
Categories dinner, salads and dressings
Time 1h
Yield Serves four
Number Of Ingredients 16
Steps:
- In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it's tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.
- While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.
Nutrition Facts : @context http, Calories 622, UnsaturatedFat 24 grams, Carbohydrate 35 grams, Fat 32 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 736 milligrams, Sugar 2 grams, TransFat 0 grams
TURKEY-BASMATI RICE SALAD
For this salad, the emphasis is on the curried rice, with pops of fresh crunchy textures from the vegetables and herbs, with turkey cutlets for added protein. Mango chutney and lime are perfect partners for a sweet, refreshing dressing to bring everything together. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons vegetable oil in a medium saucepan over medium-high heat. Stir in the rice and 1 teaspoon curry powder, then add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork and transfer to a large bowl. Let cool to room temperature, stirring occasionally.
- Meanwhile, whisk the lime juice, mango chutney, 3 tablespoons vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the turkey with salt, pepper and the remaining 1 1/2 teaspoons curry powder on both sides. Toss with 1 tablespoon of the chutney dressing. Let marinate 10 minutes.
- Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half the turkey; cook until golden, 1 1/2 to 2 minutes per side. Add the remaining 1/2 tablespoon vegetable oil to the skillet and cook the remaining turkey. Chop the turkey into bite-size pieces.
- Toss the rice with the remaining chutney dressing, the cucumbers, shallot, kale, pomegranate seeds and mint. Season with salt and pepper. Divide the rice salad among bowls and top with the turkey. Serve with more mango chutney.
Nutrition Facts : Calories 470, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 72 milligrams, Sodium 607 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 33 grams, Sugar 5 grams
ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD
Plan ahead the salad needs to chill for about 2 hours before serving. This will serve 3-4 people but can easily be doubled
Provided by Kittencalrecipezazz
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
- For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
- Pour the dressing over; toss to combine well and chill for about 2 hours.
- Just before serving, toss again and season with salt and black pepper.
- Sprinkle with crispy noodles and green onions.
- Delicious!
Nutrition Facts : Calories 497.3, Fat 32.3, SaturatedFat 5, Cholesterol 52.5, Sodium 876.2, Carbohydrate 29.9, Fiber 3.1, Sugar 6.4, Protein 23.4
WILD RICE AND SMOKED TURKEY SALAD
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
- Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 1 gram, TransFat 0 grams
LOW-FAT CROCK POT HERBED TURKEY AND WILD RICE CASSEROLE
Make and share this Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole recipe from Food.com.
Provided by Audrey M
Categories Poultry
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in 10 inch skillet over medium heat.
- Once bacon is browned, add onion, carrot and celery.
- Cook an additional minutes; drain off excess fat.
- In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
- Once blended, add additional can of chicken broth and spices.
- Pour sauce into crock pot.
- Add rice and turkey; blend well.
- Cook on High for 30 minutes and then reduce heat to Low.
- Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.
TURKEY-WILD RICE SALAD
Here's a distinctive turkey and wild rice salad packed with walnuts and berries - a flavorful dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
- Sprinkle turkey with seasoned salt and marjoram. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet 4 to 6 minutes, turning once, until no longer pink in center. Cut into 2-inch pieces.
- In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
- On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.
Nutrition Facts : Calories 390, Carbohydrate 48 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 12 g, TransFat 0 g
TURKEY AND RICE SALAD
Stuffed tomato cups are a clever way to use up leftover turkey.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Cook rice as directed on box. Refrigerate 10 minutes to cool.
- 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.
- 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.
- Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.
Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 7 g, TransFat 0 g
WILD RICE SALAD
Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.
Provided by GINNYKAE
Categories Salad Grains Rice Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Cook rice according to package directions. Remove from heat and set aside to cool.
- In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
- Before serving, sprinkle slivered almonds over the top of the salad.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g
More about "low fat wild rice turkey salad food"
TURKEY AND WILD RICE SALAD | RECIPES | PBS FOOD
From pbs.org
예상 독서 시간 50 초
TURKEY, WILD AND BLACK RICE SALAD - SOMETHING NEW …
From somethingnewfordinner.com
FRUITY-NUTTY WILD RICE AND TURKEY SALAD - THE …
From washingtonpost.com
TURKEY AND WILD RICE CASSEROLE
From lowfatlifestyle.com
LOW-FAT WILD RICE TURKEY SALAD RECIPE
From recipeofhealth.com
TURKEY AND WILD RICE SALAD - RABBIT HILL FARM
From rabbithillfarmmaine.com
FESTIVE TURKEY RICE SALAD | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
FRUITY-NUTTY WILD RICE AND TURKEY SALAD
From eatturkey.org
TURKEY WILD RICE SALAD WITH TARRAGON AND GRAPES
From baconfatte.com
HEALTHY WILD RICE RECIPES - EATINGWELL
From eatingwell.com
TURKEY & WILD RICE CURRY SALAD - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
165662 LOW FAT WILD RICE TURKEY SALAD RECIPES
From recipeofhealth.com
LOW-FAT WILD RICE TURKEY SALAD RECIPE: HOW TO MAKE IT - TASTE …
From preprod.tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love