Recipes: Turkey Apricot Rice Salad

• Prep Time:5 Minutes
• Serves:8

 

Tagged:
apricots, cranberries, food channel, holidays, holly clegg, leftovers, rush hour recipes, thanksgiving, turkey,

Does holiday time mean extra wild rice and turkey at your house?  Turn leftovers into tomorrow’s dinner by spiking the rice with vivid colors, flavors and toasty crunchy almonds for an unforgettable salad.

For other great leftover ideas, take a look at Holly Clegg's Rush hour recipes video series, here.

 

Foodie Byte

Ingredients

2 tablespoons lime juice
2 tablespoons roasted garlic seasoned rice vinegar
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground ginger
4 cups cooked wild or brown rice
2 cups chopped skinless cooked turkey
1 cup dried apricots strips (about 6 ounce package)
1/2 cup dried cranberries or mixed berries
1 cup chopped green onions
1/3 cup sliced almonds, toasted

Preparation

In small bowl, whisk together lime juice, vinegar, oil, honey and ginger; set aside.
In large bowl, combine remaining ingredients except almonds.
Combine with dressing and toss with almonds.
Spicy Advice: Use kitchen scissors to cut dried fruit into strips or even cut your meat.

Nutritional Information

Calories 277, Carbohydrates 39g, Cholesterol 30mg, Fat 7g, Fiber 4g, Protein 16g, Saturated Fat 1.0g, Sodium 111mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet.

source FoodChannel http://ift.tt/1MTEqlG