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Turkey Paella Salad
Ingredients
-
1
8 ounce package saffron-flavored yellow rice mix
-
2
- 3
cups chopped cooked turkey
-
1
cup chopped tomato
-
1
cup broccoli florets or frozen baby sweet peas
-
1
medium red or yellow sweet pepper, chopped
-
1/3
cup dried cranberries or golden raisins
-
1/4
cup sliced green onions
-
2
ounces prosciutto, crisp-cooked,* or cooked ham, cut into thin strips
-
3/4
cup bottled vinaigrette salad dressing
-
1/3
cup sliced almonds, toasted
-
2
tablespoons snipped fresh basil or tiny fresh basil leaves
Directions
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.Makes 6 (1-1/2 cup) servings.
From the Test Kitchen
- Note *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)
- Servings Per Recipe 6,
- Calories 433,
- Protein (gm) 15,
- Carbohydrate (gm) 42,
- Fat, total (gm) 24,
- Cholesterol (mg) 25,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 9,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 9,
- Vitamin A (IU) 1263,
- Vitamin C (mg) 61,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 846,
- Potassium (mg) 314,
- Calcium (DV %) 40,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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