REFRESHING TURKEY SALAD
3 cups cooked rice, cooled to room temperature
2 cups diced cantaloupe
1 1/2 cups cooked turkey breast cubes
1/4 cup tightly packed mint leaves
1/4 cup tightly packed parsley
1 clove garlic, halved
1 (8 ounce) container plain nonfat yogurt
FOR SERVING:
Lettuce leaves
Assorted fresh fruit (optional garnish)
Combine rice, cantaloupe and turkey in large bowl. Finely chop mint, parsley and garlic in food processor. Add yogurt and blend. Add to rice mixture; toss lightly. Cover and chill 2 hours.
Serve on lettuce leaves. Garnish with fresh fruit.
Servings: 4
Source: The Rice Council
3 cups cooked rice, cooled to room temperature
2 cups diced cantaloupe
1 1/2 cups cooked turkey breast cubes
1/4 cup tightly packed mint leaves
1/4 cup tightly packed parsley
1 clove garlic, halved
1 (8 ounce) container plain nonfat yogurt
FOR SERVING:
Lettuce leaves
Assorted fresh fruit (optional garnish)
Combine rice, cantaloupe and turkey in large bowl. Finely chop mint, parsley and garlic in food processor. Add yogurt and blend. Add to rice mixture; toss lightly. Cover and chill 2 hours.
Serve on lettuce leaves. Garnish with fresh fruit.
Servings: 4
Source: The Rice Council
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