Turkey Paella Salad
8 ounce package saffron-flavored yellow rice mix
cups chopped cooked turkey
cup chopped tomato
cup broccoli florets or frozen baby sweet peas
medium red or yellow sweet pepper, chopped
cup dried cranberries or golden raisins
cup sliced green onions
ounces prosciutto, crisp-cooked,* or cooked ham, cut into thin strips
cup bottled vinaigrette salad dressing
cup sliced almonds, toasted
tablespoons snipped fresh basil or tiny fresh basil leaves
- 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
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