Turkey, Toasted Almond and Wild Rice Salad
Take a break from those leftover turkey sandwiches with this high-flavored salad of wild rice, slivered almonds, chili peppers, apricot and crumbled blue cheese. Canola oil’s mild taste lets those bolder flavors – hello, poblanos! – step to the fore
INGREDIENTES
- 1/4 cup slivered almonds 60 mL
- 1/2 cup wild rice 125 mL
- 2 cups water 500 mL
- 1/2 tsp salt 2 mL
- 2 cups diced cooked turkey breast meat 500 mL
- 1/2 cup diced poblano chili peppers 125 mL
- 1/2 cup diced red onion 125 mL
- 1/4 cup chopped dried apricots 60 mL
- 1 Tbsp canola oil 15 mL
- 2 Tbsp white balsamic vinegar 30 mL
- 1 tsp granulated sugar 5 mL
- 1/2 tsp salt 2 mL
- 1/4 cup reduced-fat blue cheese 60 mL
INSTRUCCIONES
- 1. In medium skillet, toast almonds 1-2 minutes or until golden brown, stirring frequently. Set aside on separate plate.
- 2. In saucepan, combine wild rice, water and 1/2 tsp (2 mL) salt. Bring to a boil, reduce and simmer until most of rice has split and is tender, about 45 minutes. Place in fine mesh sieve and run under cold water to cool quickly, drain well.
- 3. In large bowl, combine cooked rice, turkey, peppers, onion, apricot, canola oil, balsamic vinegar, sugar and salt. Toss until well blended. Gently stir in cheese. Garnish with almonds and serve.
RINDE
4 servings (about 5 cups/1.25 L)
TAMAÑO DE LA PORCIÓN
1 1/4 cups (310 mL)
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 290 |
| Grasa total | 10 g |
| Grasa saturada | 1.5 g |
| Colesterol | 50 mg |
| Carbohidratos | 27 g |
| Fibra | 3 g |
| Azúcares | 7 g |
| Proteína | 25 g |
| Sodio | 450 mg |
