Turkey Paella Salad

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

Turkey Paella Salad Enlarge Image
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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
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Turkey Paella Salad

Ingredients
1
8 ounce package saffron-flavored yellow rice mix
2
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

  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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