Turkey Rice And Romaine Salad Recipes

TURKEY, RICE AND ROMAINE SALAD

What can you bring to a get-together? Toss a delicious dinner salad that's chock-full of goodness and low in fat.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 10

Number Of Ingredients 13

Turkey, Rice and Romaine Salad image

Steps:

Cook rice as directed on package, omitting butter and salt. In very large (4-quart) bowl, toss rice and lemon juice. Spread rice in 15x10x1-inch pan. Place in freezer 15 minutes or in refrigerator 1 hour to chill.
When rice is cold, return to large bowl. Stir in remaining salad ingredients.
In small bowl, beat all dressing ingredients with wire whisk until blended. Pour dressing over rice mixture; toss lightly to coat.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g

Ingredients

3 cups uncooked instant brown rice
2 tablespoons lemon juice
1/2 lb smoked turkey breast, cut into 1x1/4x1/4-inch strips (2 cups)
1 large red bell pepper, cut into 2x1/4-inch strips
8 medium green onions, sliced (1/2 cup)
1 1/2 cups thin jicama strips (about 2 inches long)
10 cups bite-size pieces romaine lettuce
2/3 cup rice vinegar
1/3 cup vegetable oil
1 tablespoon sugar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

TURKEY AND WILD RICE SALAD

I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It's one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.

Provided by Martha Rose Shulman

Categories dinner, salads and dressings

Time 1h

Yield Serves four

Number Of Ingredients 16

Turkey and Wild Rice Salad image

Steps:

In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it's tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.
While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.

Nutrition Facts : @context http, Calories 622, UnsaturatedFat 24 grams, Carbohydrate 35 grams, Fat 32 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 736 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

3 1/2 cups turkey or chicken stock, or water
Salt
1 cup wild rice
2 cups shredded or diced turkey
2 stalks celery, thinly sliced
6 mushrooms, thinly sliced
1/4 cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives
1/4 cup pomegranate seeds (optional)
2 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar or champagne vinegar
Salt
freshly ground pepper
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

SIMPLE ROMAINE SALAD

This is a take on a very simple and delicious salad I had at a Greek restaurant in NYC. It's so easy and the end result is super satisfying. Of course you can add your favorite herbs and toppings. But we find the lightly dressed salad is amazing and a great accompaniment to meat. Sprinkle with the salt right before serving; that pop of flavor and crunch is so good. Finishing salt is a must for this salad.

Provided by FrackFamily5 CA->CT

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 6

Simple Romaine Salad image

Steps:

Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons.
Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes.
Sprinkle with sea salt and toss gently right before serving.

Nutrition Facts : Calories 44.6 calories, Carbohydrate 2.9 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 86.8 mg, Sugar 1 g

Ingredients

2 heads romaine lettuce, washed and dried
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon rice vinegar
freshly ground black pepper to taste
2 pinches flaky sea salt (such as Maldon®)

TURKEY RICE

What ultimately sets a great holiday leftover dish apart from the rest? The answer: lots of flavor, not a lot of ingredients, and the ability to stand on its own rather than remind us of the meal it came from. This turkey rice, which is in fact a little more turkey than rice, checks all the boxes, and a fresh, 3-ingredient salsa adds the bright finishing touch.

Provided by Chef John

Categories Meat and Poultry Recipes Turkey Legs

Time 1h45m

Yield 4

Number Of Ingredients 12

Turkey Rice image

Steps:

Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
Transfer turkey pieces to a bowl and let cool until safe to handle.
Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 33.6 g, Cholesterol 129.4 mg, Fat 11.2 g, Fiber 1.3 g, Protein 47.8 g, SaturatedFat 3.3 g, Sodium 2539.2 mg, Sugar 2.8 g

Ingredients

1 cooked turkey leg
1 cooked turkey thigh
½ cooked turkey breast, chopped
4 cups chicken broth, or more as needed
1 yellow onion, diced
¾ cup uncooked white rice
2 teaspoons kosher salt
1 pinch freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons minced green onions
2 tablespoons minced red pepper
¼ cup cilantro leaves, minced

TURKEY AND RICE SALAD

Stuffed tomato cups are a clever way to use up leftover turkey.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 6

Number Of Ingredients 10

Turkey and Rice Salad image

Steps:

Cook rice as directed on box. Refrigerate 10 minutes to cool.
Meanwhile, cut thin slices from tops of tomatoes. Gently squeeze out and discard seeds. Using teaspoon, remove pulp from tomatoes, leaving 1/4-inch shell. Drain upside down on paper towels. Refrigerate until serving time.
In medium bowl, mix rice, turkey, celery, bell pepper and onions. In small bowl, mix dressing ingredients. Pour dressing over salad; stir gently to coat. Cover; refrigerate until thoroughly chilled, at least 45 minutes.
Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.

Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 7 g, TransFat 0 g

Ingredients

1 box (10 oz) frozen white & wild rice (with green beans)
6 large tomatoes
2 cups diced cooked turkey
1/2 cup sliced celery
1/2 medium red or green bell pepper, chopped
1/4 cup chopped green onions (4 medium)
1/4 cup mayonnaise or salad dressing
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

TURKEY WILD RICE SALAD

Serve up a medley of textures and tastes with this colorful luncheon idea from our Test Kitchen. Crunchy celery, pepper and pecans combine with juicy grapes and dried cherries, wild rice and leftover turkey in this easy standout salad. You can substitute instant brown rice for the wild rice.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 9

Turkey Wild Rice Salad image

Steps:

In a large bowl, combine the first eight ingredients. Drizzle with vinaigrette and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 228 calories, Fat 7g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 83mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

Ingredients

2 cups cubed cooked turkey breast
2 cups cooked wild rice
1 cup seedless red grapes, halved
1/2 cup diced sweet red pepper
1/2 cup chopped celery
1/2 cup dried cherries
1/2 cup coarsely chopped pecans, toasted
4 green onions, sliced
1/3 cup raspberry vinaigrette

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Turkey Rice And Romaine Salad Recipes

TURKEY, RICE AND ROMAINE SALAD

What can you bring to a get-together? Toss a delicious dinner salad that's chock-full of goodness and low in fat.

TURKEY AND WILD RICE SALAD

I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It's one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.

SIMPLE ROMAINE SALAD

TURKEY RICE

TURKEY AND RICE SALAD

Stuffed tomato cups are a clever way to use up leftover turkey.

TURKEY WILD RICE SALAD

Serve up a medley of textures and tastes with this colorful luncheon idea from our Test Kitchen. Crunchy celery, pepper and pecans combine with juicy grapes and dried cherries, wild rice and leftover turkey in this easy standout salad. You can substitute instant brown rice for the wild rice.

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