Warm Turkey and Rice Salad

Crisp apples and red cabbage add appealing texture to this warm rice salad. The addition of sweet cranberries and salty feta make this a satisfying lunch or light supper.

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serves 6 to 8

Salad:

2-1/4 cups (550 mL) sodium-reduced chicken broth or homemade turkey stock

1 cup (250 mL) brown and wild rice blend

2 Ontario Apples, chopped

1-1/2 cups (375 mL) cubed cooked Ontario Turkey

1 cup (250 mL) shredded Ontario Red Cabbage

1/2 cup (125 mL) diced Ontario Red Onion

1/2 cup (125 mL) crumbled Ontario Feta Cheese

1/2 cup (125 mL) dried  cranberries

1/3 cup (75 mL) chopped pecans, toasted

2 tbsp (25 mL) chopped fresh Ontario Parsley

Dressing:

3 tbsp (45 mL) each vegetable oil and apple cider vinegar

1 tsp (5 mL) Ontario Honey

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) each salt and pepper

    In medium saucepan, bring broth to boil. Add rice. Reduce heat to low; cover and simmer for 30 to 40 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes; fluff with fork.

    Transfer to serving bowl and let cool for 10 minutes.

    Stir in apples, turkey, cabbage, onion, cheese, cranberries, pecans and parsley.

Dressing:

    In small bowl, whisk together oil, vinegar, honey, mustard, salt and pepper.

    Pour over rice mixture and toss to combine.

Nutritional Information:

1 Serving (when recipe serves 8):

PROTEIN: 13 grams

FAT: 13 grams

CARBOHYDRATE: 37 grams

CALORIES: 314

FIBRE: 4 grams

SODIUM: 227 mg