Turkey Rice And Cantaloupe Salad Recipes

CUCUMBER AND CANTALOUPE SALAD

Cucumber and Cantaloupe Salad image

Sweet, crunchy, delicious! This salad is easy to make and easy to eat. It's great as a snack or side-dish.

Provided by Seyet

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 cucumber
¼ cantaloupe
½ teaspoon chili oil
1 teaspoon rice vinegar
salt to taste
1 tablespoon white sugar, or to taste
1 tablespoon toasted sesame seeds

Steps:

Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 48.3 calories, Carbohydrate 8.3 g, Fat 1.7 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 6.8 mg, Sugar 6.5 g

TURKEY AND RICE SALAD

Turkey and Rice Salad image

Stuffed tomato cups are a clever way to use up leftover turkey.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 box (10 oz) frozen white & wild rice (with green beans)
6 large tomatoes
2 cups diced cooked turkey
1/2 cup sliced celery
1/2 medium red or green bell pepper, chopped
1/4 cup chopped green onions (4 medium)
1/4 cup mayonnaise or salad dressing
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook rice as directed on box. Refrigerate 10 minutes to cool.
Meanwhile, cut thin slices from tops of tomatoes. Gently squeeze out and discard seeds. Using teaspoon, remove pulp from tomatoes, leaving 1/4-inch shell. Drain upside down on paper towels. Refrigerate until serving time.
In medium bowl, mix rice, turkey, celery, bell pepper and onions. In small bowl, mix dressing ingredients. Pour dressing over salad; stir gently to coat. Cover; refrigerate until thoroughly chilled, at least 45 minutes.
Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.

Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 7 g, TransFat 0 g

TURKEY, RICE AND ROMAINE SALAD

Turkey, Rice and Romaine Salad image

What can you bring to a get-together? Toss a delicious dinner salad that's chock-full of goodness and low in fat.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 10

Number Of Ingredients 13

Ingredients

3 cups uncooked instant brown rice
2 tablespoons lemon juice
1/2 lb smoked turkey breast, cut into 1x1/4x1/4-inch strips (2 cups)
1 large red bell pepper, cut into 2x1/4-inch strips
8 medium green onions, sliced (1/2 cup)
1 1/2 cups thin jicama strips (about 2 inches long)
10 cups bite-size pieces romaine lettuce
2/3 cup rice vinegar
1/3 cup vegetable oil
1 tablespoon sugar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Cook rice as directed on package, omitting butter and salt. In very large (4-quart) bowl, toss rice and lemon juice. Spread rice in 15x10x1-inch pan. Place in freezer 15 minutes or in refrigerator 1 hour to chill.
When rice is cold, return to large bowl. Stir in remaining salad ingredients.
In small bowl, beat all dressing ingredients with wire whisk until blended. Pour dressing over rice mixture; toss lightly to coat.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g

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