Recycling the Turkey

We thought this rice salad was a unique alternative to the typical turkey sandwiches we usually eat for days after Thanksgiving.

Smoked Turkey Salad Calypso Recipe

3/4 cup wild rice
1-1/2 cups converted white rice
1 cup sweetened flake coconut
1 large sweet red pepper, cored, seeded and finely chopped
1 large sweet green pepper, cored, seeded and finely chopped
1 red onion, finely chopped
1/2 cup chopped fresh parsley
2 papayas, peeled, seeded and chopped
1 pound sliced smoked turkey, cut into matchstick strips
1-3/4 cups Orange Dressing (recipe link below)

Preparation:Add water to wild rice in a saucepan to cover by 2 inches. Simmer, covered, 35 to 40 minutes or until rice is tender and starts to split open. Drain; cool under cold tap water. Drain. Meanwhile, cook white rice according to package directions. Drain; cool under cold tap water. Drain. As rice is cooking, heat oven to 375 degrees F. Spread coconut evenly in a baking pan. Bake in heated 375-degree F. oven 10 minutes or until lightly browned, stirring occasionally. Cool. Combine wild rice, white rice, coconut, sweet peppers, onion, parsley, papaya, and turkey in a large bowl. Add orange dressing:

1-1/2 cups fresh orange juice
1/4 cup olive oil
1 Tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation:Whisk together orange juice, olive oil, balsamic vinegar, salt, and freshly ground black pepper in a small bowl.

Recipe Source: Family Circle All-time Favorite Recipes by editors of Family Circle (Doubleday)


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