Turkey Salad with Almonds and Ginger
Cooking with Bon Appétit: Appetizers, 1982
1 1⁄2 hours — 8 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsBring 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. |
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