CRANBERRY TURKEY RICE SALAD
Yield: Makes 6 servings.
Ingredients
• 3/4 cup packed fresh parsley leaves
• 3 tablespoons frozen orange juice concentrate
• 3/4 cup light cholesterol free, reduced calorie mayonnaise
• 1 1/2 cups fresh cranberries*
• 2 packets sugar substitute (optional)
• 3 cups cooked rice
• 2 cups cubed cooked turkey
• 1 cup sliced celery
• 1/2 cup chopped pecans, toasted (optional)
*Frozen cranberries, thawed, may be substituted.
Directions
Place knife blade in food processor; add parsley, cover, and process until chopped. Add orange juice concentrate and mayonnaise; process until blended. Transfer to large bowl; set aside.
Chop cranberries in food processor. Sprinkle with sugar substitute if desired. Stir cranberries, rice, turkey and celery into mayonnaise mixture; blend well. Cover and refrigerate at least 2 hours or until serving time. Stir in pecans just before serving.
Nutrition Facts
Calories 262
Total Fat 12g
Cholesterol 22mg
Sodium 1642mg
Total Carbohydrate 28g
Dietary Fiber 1g
Protein 10g
USA Rice Federation (www.usarice.com)
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