© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/4 c rice
1/4 tsp fennel seed
1 c water
Dressing Ingredients
3 tbsp cold water
2 tbsp freshly squeezed lemon juice
1-1/2 tbsp Dijon mustard
1 tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp sugar
1/4 tsp salt
1/2 tsp pepper
1/8 tsp hot sauce
2 Cloves garlic, minced
Salad Ingredients
2 c SMOKED TURKEY BREAST, cut into 1/2-inch cubes
1 lb fennel bulbs, coarsely chopped
1/2 c frozen peas, thawed
1/2 c green onion, thinly sliced
1 2-oz Jar chopped pimiento, well drained
2 tbsp pine nuts, toasted
In 2-quart sauce pan, over high heat, combine rice, fennel seeds and 1 cup water.
Bring to boil, stir with fork, reduce heat to low. Cover and simmer 20 minutes or until water is completely absorbed. Cool to room temperature.
To prepare the dressing, in small bowl, combine 3 tablespoons cold water, lemon juice, mustard, oil, basil, oregano, sugar, salt, pepper, hot sauce and garlic.
In large bowl, combine cooked rice, turkey, fennel, peas, onion and pimiento with dressing.
Cover and refrigerate at least 1 hour before serving.
Garnish with pine nuts at time of serving.
Total Calories 151
Total Fat 4 g
% Daily Total Fat 24
Cholesterol 15 g
Sodium 575 mg
Total Carbohydrates 19 g
Protein 11 g