Cranberry Turkey Rice Salad
Recipe Description
Makes 6 servingsIngredients
- 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 cranberry|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)
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 cranberry|cranberries in food processor. Sprinkle with sugar substitute if desired. Stir cranberry|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.
Chop cranberry|cranberries in food processor. Sprinkle with sugar substitute if desired. Stir cranberry|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.
This article uses material from the "Cranberry Turkey Rice Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
