Turkey Walnut Salad
This is a cold salad, lovely for a brunch, and perhaps better suited for warmer months, but we like it:
3 cups cooked brown rice
2 cups cooked turkey, diced
1/2 cup celery, diagonally sliced
1/4 cup pineapple chunks, drained
1/4 cup mandarin oranges, drained
1/4 cup water chestnuts, drained and thinly sliced (optional)
1/4 cup scallions, thinly sliced (we usually just use green onions)
1/4 cup chopped walnuts
1/2 cup lowfat lemon yogurt (we’ve used plain yogurt with a splash of lemon juice and we never buy low fat yogurt. Bleah)
1/2 cup mayonnaise (you can use low fat, but I don’t see why)
1 tsp. lemon rind, grated
1/2 tsp. curry powder
6 cups of leafy greens- any sort of lettuce, spinach, sprouts, etc.
Directions: Combine the first 8 ingredients in a large bowl. Whisk together next 4 ingredients. Add the dressing to the salad mixture and toss to coat. Cover and refrigerate. To serve, spoon 1 cup of salad over 1 cup of the lettuce leaves. Because this recipe serves 6 we doubled the above ingredients (except the lettuce) when making it for our family.