Turkey Salad with Almonds and Ginger

Cooking with Bon Appétit: Appetizers, 1982

1 1⁄2 hours — 8 Servings

Ingredients

2 1⁄2	cup	water
2	teaspoon	salt
1	cup	long-grain brown rice
1⁄4	cup	wild rice
1⁄2	cup	peanut oil
1⁄4	cup	tarragon vinegar
2	tablespoon	dijon mustard
1	tablespoon	ginger (freshly grated)
1	teaspoon	ground black pepper
1	pound	turkey (cooked and cut into strips or cubes)
2	cup	peas (cooked)
1⁄2	cup	green onion (chopped)
1⁄2	cup	sliced almonds (toasted)
1⁄4	cup	red bell pepper (coarsely chopped)

Instructions

Bring water to a boil in medium saucepan over high heat. Add salt and rice. Return to boil, reduce heat, cover and simmer until water is absorbed, about 45 minutes.

Whisk oil, vinegar, mustard, ginger and pepper in large bowl. Stir in rice, turkey, peas, onion, almonds, and red bell pepper. Serve salad warm or at room temperature.