Turkey Rice And Romaine Salad Recipes

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TURKEY, RICE AND ROMAINE SALAD



Turkey, Rice and Romaine Salad image

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

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

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

ROMAINE RICE TUNA SALAD



Romaine Rice Tuna Salad image

This is a yummy salad my roommate from Croatia made all of the time. It's perfect for lunch. You just want to keep eating and eating! Make right before serving, doesn't refrigerate well.

Provided by PICKLELOVER

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 9

2 cups long grain white rice
4 cups water
1 head romaine lettuce, chopped
1 large carrot, grated
1 (7 ounce) can albacore tuna in water, drained and flaked
3 tablespoons olive oil
4 tablespoons balsamic vinegar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

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.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 80.8 g, Cholesterol 20.9 mg, Fat 12.5 g, Fiber 3.5 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 360.6 mg, Sugar 4.2 g

WILD RICE TURKEY SALAD



Wild Rice Turkey Salad image

I tasted a wonderful wild rice and chicken salad at a restaurant during a stay at our cabin, so I developed this recipe using turkey when I returned home.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-7 servings.

Number Of Ingredients 12

3 cups cooked wild rice
3 cups cubed cooked turkey
1/3 cup chopped green onions
1/3 cup chopped celery
1 can (8 ounces) sliced water chestnuts, drained and halved
2/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dill weed
1 cup cashews, divided
1 cup halved seedless red grapes

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.

Nutrition Facts : Calories 544 calories, Fat 35g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 661mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.

TURKEY AND RICE SALAD



Turkey and Rice Salad image

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

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

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

TURKEY, WILD RICE AND CRANBERRY SALAD



Turkey, Wild Rice and Cranberry Salad image

This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups water
1 tablespoon water (in addition to the above)
1 cup wild rice
1/2 teaspoon salt
1 cup cranberries
1 tablespoon sugar
1/2 cup diced carrot
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
salt and pepper
3/4 lb cooked turkey, , shredded (, about 2 cups)
1/2 cup chopped celery
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1/4 cup raisins
green leaf lettuce

Steps:

  • Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
  • Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
  • Cool rice completely.
  • Set aside.
  • Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
  • Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
  • Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
  • Transfer to plate and refrigerate until chilled.
  • Steam carrots until crisp-tender, about 4 minutes.
  • Rinse carrot with cold water to cool.
  • Whisk olive oil, lemon juice and garlic to blend in small bowl.
  • Season dressing with salt and pepper.
  • Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
  • Pour dressing over.
  • Add cranberries and toss thoroughly.
  • (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
  • Divide salad among plates and serve.

RICE NOODLE & TURKEY SALAD WITH LIME-CHILLI DRESSING



Rice noodle & turkey salad with lime-chilli dressing image

Lean turkey mince is low in fat - serve with noodles, vegetables, herbs and a Vietnamese-style vinaigrette for a low-calorie lunch

Provided by Jennifer Joyce

Categories     Lunch, Main course

Time 30m

Number Of Ingredients 12

100g dried thin rice noodle
1 red chilli , seeds removed, thinly sliced
2 carrots , shredded
1 small red onion , thinly sliced into half moons
handful coriander leaves, roughly chopped
handful mint leaves, roughly chopped
cooking oil spray
500g turkey mince
2 tbsp fish sauce
2 tbsp light brown sugar
juice 4 limes
1 garlic clove , crushed

Steps:

  • Pour boiling water over the noodles and allow to sit for 5 mins. Drain, rinse under cold water and put in a large bowl, along with the chilli, carrots, onion and herbs.
  • To make the lime-chilli dressing, mix all the ingredients together in a small bowl or a screw-top jar.
  • Heat a non-stick frying pan or wok over a high heat until extremely hot. Lightly coat with oil and fry the turkey until nicely browned, breaking into chunks as you go. Add the noodle mixture, pour the dressing over the salad and mix well.

Nutrition Facts : Calories 298 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.8 milligram of sodium

WARM ITALIAN RICE SALAD WITH SAUSAGE AND ROMAINE



Warm Italian Rice Salad with Sausage and Romaine image

Salad and entrée in one dish! This quick, hearty, one-pot recipe combines Italian-inspired flavors with the freshness of crisp vegetables for a complete meal in a bowl.

Provided by Kristin Price

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 30m

Yield 4

Number Of Ingredients 9

1 teaspoon vegetable oil
8 ounces ground mild Italian sausage
5 large white button mushrooms, sliced
½ teaspoon dried Italian seasoning
1 (5.4 ounce) package Knorr® Rice Sides™ - Herb & Butter
½ cup frozen peas, thawed
1 head romaine lettuce, chopped
5 ounces grape or cherry tomatoes, halved
¼ cup shredded Italian cheese blend

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.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 19 g, Cholesterol 29.3 mg, Fat 17.7 g, Fiber 5.7 g, Protein 15.8 g, SaturatedFat 13 g, Sodium 579.3 mg, Sugar 2.8 g

TURKEY AND WILD RICE SALAD



Turkey and Wild Rice Salad image

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

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

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

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Top Asked Questions

How to cook romaine lettuce with rice?
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.
What is the best way to make Turkey salad?
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.
What is the best way to make rice salad?
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.
How to cook rice with tuna and lettuce?
Directions. 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.

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