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Turkey Paella Salad

Leftover turkey gets tossed with rice and plenty of vegetables for a complete meal.

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Yields: 6 (1-1/2 cup) servings
  • Prep: 40 mins
  • Chill: 2 hrs

Turkey Paella Salad

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.
  2. Makes 6 (1-1/2 cup) servings.

From the Test Kitchen

*

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 Facts (Turkey Paella Salad)

  • Per serving:
  • 433 kcal cal.,
  • 24 g fat
  • (4 g sat. fat,
  • 9 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 25 mg chol.,
  • 846 mg sodium,
  • 42 g carb.,
  • 6 g fiber,
  • 9 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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