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Turkey Paella Salad

Makes: 6 servings
Serving size: 1 1/2cups Yield: 6 (1-1/2 cup) servings
Prep 40 mins Chill 2 hrs
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

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 433,
  • Fat, total (g) 24,
  • chol. (mg) 25,
  • sat. fat (g) 4,
  • carb. (g) 42,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 9,
  • fiber (g) 6,
  • sugar (g) 9,
  • pro. (g) 15,
  • vit. A (IU) 1263,
  • vit. C (mg) 61,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 846,
  • Potassium (mg) 314,
  • calcium (mg) 40,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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