Turkey Rice And Romaine Salad Recipes

TURKEY, RICE AND ROMAINE SALAD

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.

TURKEY AND RICE SALAD

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.

WILD RICE TURKEY SALAD

Steps:

• In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayonnaise, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours., Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews.

ROMAINE SALAD

Steps:

• In a large bowl, whisk vinegar, oil, and Italian seasoning until combined; season with salt and pepper.
• Add romaine; toss to coat.

ROMAINE RICE TUNA SALAD

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
• In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

TURKEY AND WILD RICE SALAD

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.

ROMAINE, TURKEY AND CHERRY SALAD

Steps:

• Toss all ingredients except cherries in large bowl.
• Drizzle balsamic vinaigrette over salad and toss. Drizzle some vinaigrette over the cherries and toss to coat.
• Arrange salad on individual plates and sprinkle with cherries.

WARM ITALIAN RICE SALAD WITH SAUSAGE AND ROMAINE

Steps:

• Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
• Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
• Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
• Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.

ROMAINE AND RADISH SALAD

Steps:

• Make dressing: In a small bowl or jar, whisk or shake together red-wine vinegar, olive oil, and ground cumin. Season with coarse salt and ground pepper.
• Just before serving, place lettuce, and radishes, in a large bowl. Toss with dressing.

HURRY CURRY TURKEY RICE SALAD

Steps:

• Combine dressings and curry powder in large bowl.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate at least 30 minutes or until ready to serve. Garnish with fresh cilantro, if desired.

TURKEY, RICE AND CANTALOUPE SALAD

Steps:

• Combine rice, cantaloupe and turkey in large bowl.
• Finely chop mint, parsley and garlic in food processor.
• Add yogurt and blend.
• Add to rice mixture; toss lightly.
• Cover and chill 2 hours.
• Serve on lettuce leaves.
• Garnish with fresh fruit.