Turkey Salad with Almonds and Ginger

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1 1⁄2 hours 8 Servings Print RecipeEmail Recipe


2 1⁄2cupwater
1cuplong-grain brown rice
1⁄4cupwild rice
1⁄2cuppeanut oil
1⁄4cuptarragon vinegar
2tablespoondijon mustard
1tablespoonginger (freshly grated)
1teaspoonground black pepper
1poundturkey (cooked and cut into strips or cubes)
2cuppeas (cooked)
1⁄2cupgreen onion (chopped)
1⁄2cupsliced almonds (toasted)
1⁄4cupred bell pepper (coarsely chopped)


Bring water to a boil in medium saucepan over high heat. Add salt and rice. Return to boil, reduce heat, cover and simmer until water is absorbed, about 45 minutes.

Whisk oil, vinegar, mustard, ginger and pepper in large bowl. Stir in rice, turkey, peas, onion, almonds, and red bell pepper. Serve salad warm or at room temperature.

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