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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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When the heat of summer hits, I want to spend time with my family, not with my oven! So I'll often cook a turkey, then dice and freeze leftovers for fast hearty dishes like this. Ingredients:
3 cups cooked wild rice |
2 cups cubed cooked turkey |
2 cups thinly sliced celery |
1/2 cup seedless green grapes, halved |
1/2 cup seedless red grapes, halved |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
1 jar (2 ounces) chopped pimientos, drained |
1/2 cup mayonnaise |
1/2 cup sour cream |
1 tablespoon honey |
1 teaspoon dijon mustard |
1 teaspoon celery seed |
1/2 teaspoon poppy seeds |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
1 tablespoon slivered almonds, toasted, optional |
Directions:
1. In a bowl, combine rice, turkey, celery, grapes, peppers and pimientos; set aside. In a small bowl, combine mayonnaise, sour cream, honey, mustard, celery seed, poppy seeds, salt if desired and pepper; mix well. Pour over rice mixture; toss to coat. Cover and chill at least 1 hour. If desired, garnish with almonds just before serving. Yield: 8 servings.
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