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August 12, 2011
Turkey, Rice & Fruit Salad
Memorable Salads
Prep time:
28 minuteschilling time:
2 hours“This fresh salad was a nice change from the usual turkey leftovers at Thanksgiving.”
Ingredients
Serves 10
- 1/2 tablespoon butter
- 1/2 cup slivered almonds
- 2 pounds cooked turkey, chopped
- 2 (11-ounce) cans mandarin oranges, drained
- 2 1/2 cups cooked rice
- 2 cups chopped celery
- 2 cups white grape halves
- 2 tablespoons chopped onion
- 3/4 cup ranch salad dressing
- 3/4 cup mayonnaise
- Lettuce leaves, optional
Directions
1
Melt butter in a small skillet over medium heat. Sauté almonds in hot butter, stirring continually, until golden, about 2 minutes; set aside.
2
Combine turkey, mandarin oranges, rice, celery, grapes and onion in a large bowl and mix well.
3
Combine ranch salad dressing and mayonnaise in a small bowl and mix well.
4
Add salad dressing mixture to turkey mixture and mix well. Chill, covered, for 2 hours.
5
Line a large salad bowl with lettuce leaves, if desired. Spoon salad on top of lettuce. Sprinkle with the toasted almonds.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
Fluffy rice gives the best texture in this salad. Grandma chose long-grain white rice and cooked it according to the package directions. Then she took the extra step of removing the lid of the saucepan and using a fork to fluff the rice. This allowed the steam to escape, resulting in the driest, fluffiest rice grains.
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