Turkey Apricot Rice Salad
Turkey Apricot Rice Salad
By Holly Clegg |
November 17, 2015 9:09 pm
Does holiday time mean extra wild rice and turkey at your house? Turn leftovers into tomorrow’s dinner by spiking the rice with vivid colors, flavors and toasty crunchy almonds for an unforgettable salad.
For other great leftover ideas, take a look at Holly Clegg’s Rush hour recipes video series, here .
2 tablespoons lime juice
2 tablespoons roasted garlic seasoned rice vinegar
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground ginger
4 cups cooked wild or brown rice
2 cups chopped skinless cooked turkey
1 cup dried apricots strips (about 6 ounce package)
1/2 cup dried cranberries or mixed berries
1 cup chopped green onions
1/3 cup sliced almonds, toasted
1
In small bowl, whisk together lime juice, vinegar, oil, honey and ginger; set aside.
2
In large bowl, combine remaining ingredients except almonds.
3
Combine with dressing and toss with almonds.
4
Spicy Advice: Use kitchen scissors to cut dried fruit into strips or even cut your meat.
Holly Clegg
Whether Holly’s taping a show or hosting a dinner party, her passion and commitment to healthier cooking have made her an expert on practical, easy, healthy recipes. With over 1 million cookbooks sold through her best-selling TRIM &TERRIFIC® cookbook series, including the more health focused Eating Well cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer (Spanish and Chinese editions), and Eating Well to Fight Arthritis, she helps those on-the-go whip up everyday meals that are fast, and that fit into an overall healthier lifestyle.
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