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

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