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WILD RICE AND TURKEY SALAD WITH GRAPES




Source of Recipe


WKRG
WILD RICE AND TURKEY SALAD WITH GRAPES

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1 -6 OUNCE PACKAGE WILD RICE
¾ CUP MAYONNAISE
3 TABLESPOONS SALAD OIL
2 TEASPOON HEINZ OR WHITE HOUSE CLEAR VINEGAR
1 TABLESPOON SUGAR
SALT AND PEPPER IF NEEDED
2 CUPS COOKED CUBED TURKEY MEAT
¼ CUP DICED GREEN ONIONS, GREEN AND WHITE PARTS
1 CUP RED SEEDLESS GRAPES, HALVED
6 OUNCES BLANCHED SLIVERED ALMONDS, SLIGHTLY TOATED IN OVEN

PROCEDURE:
1. COOK RICE ACCORDING TO PACKAGE INSTRUCTIONS. HOWEVER, USE CHICKEN BROTH INSTEAD OF WATER
2. IN A GLASS OR STAINLESS STEEL BOWL, WHISK TOGETHER, MAYONNAISE, SALAD OIL, VINEGAR, SUGAR, SALT AND PEPPER.
3. IN SEPARATE BOWL, MIX WILD RICE, TURKEY, GREEN ONIONS AND GRAPE HALVES.
4. BLEND DRESSING WITH RICE MIXTURE UNTIL THE SALAD IS COATED WITH DRESSING.
5. REFRIGERATE 1 HOUR OR MORE. SERVE TURKEY SALAD ON A BED OF LEAF LETTUCE. GARNISH SALAD WITH ALMONDS ON TOP.

FROM THE RECIPE FILES OF: GEORGE PANAYIOTOU