Blue Cheese, Turkey, and Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups water |
1 (6-ounce) package wild rice |
1 medium-size sweet red pepper |
3 cups trimmed, chopped fresh spinach leaves |
1 3/4 cups chopped cooked turkey breast |
1/2 cup thinly sliced celery |
2 tablespoons chopped pecans, toasted |
3 ounces blue cheese, crumbled |
1/4 cup white wine vinegar |
3 tablespoons canned low-sodium chicken broth, undiluted |
2 tablespoons honey |
1 tablespoon dijon mustard |
2 teaspoons hot sauce |
1 teaspoon vegetable oil |
12 large spinach leaves |
Directions:
1. Combine water and rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 50 to 60 minutes or until rice is tender. Drain well; let cool.
2. Cut pepper in half lengthwise; remove and discard seeds and membrane. Place pepper, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool; peel and discard skin. Dice pepper.
3. Combine rice, red pepper, chopped spinach, and next 4 ingredients in a large bowl; toss lightly.
4. Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over rice mixture, and toss well. Cover and chill thoroughly.
5. To serve, place 3 spinach leaves on each of 4 plates. Top evenly with rice mixture.
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