BH&G 3644
From
Dave Drum@1:3634/12 to
All on Tue Aug 17 04:35:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Turkey-Quinoa Salad
Categories: Poultry, Grains, Vegetables, Cheese, Fruits
Yield: 2 Servings
1/2 c Chicken broth
1/4 c Red quinoa
1 1/2 c Baby kale, baby spinach,
- and/or mixed baby greens
1 Granny Smith apple; cored,
- chopped
1/2 c Chopped cooked turkey or
- chicken
1 Rib celery; thin sliced
+=OR=+
1/2 c Chopped fennel bulb
1/4 c Halved, very thin sliced red
- onion
1 oz Gouda cheese; chopped
2 tb Snipped dried apricots
- and/or cranberries
2 tb Coarse chopped walnuts;
- toasted
1/4 c Bottled salad dressing
In a small saucepan combine broth and quinoa. Bring to
boiling; reduce heat. Simmer, covered, for 12 to 15
minutes or until quinoa is tender. Remove from heat; let
stand for 5 minutes. Drain any excess broth. Transfer
quinoa to a large bowl; fluff with a fork.
Add kale, apple, turkey, celery, onion, cheese, apricots,
and walnuts; toss to combine. Add dressing; toss to coat.
Cover and chill until ready to serve; toss before
serving.
DRESSING CHOICES: Choose your favorite salad dressing.
Delicate quinoa is best with a vinaigrette-style, or
clear, dressing. Champagne, raspberry, balsamic or
Italian-style vinaigrette would all be great with this
salad.
SALAD TOTING: Place salad in a bowl with a tight-fitting
lid. Always pack your lunch in a cooler or insulated
container, if possible. Keep food cold by including
freezer packs, a sealed bag with ice, or a frozen
beverage. Once you arrive at your destination, store food
in a cool place. If possible, keep it in a refrigerator.
If there is no refrigerator available, store the lunch
out of the sun and away from heat like a heating vent or
in a hot car.
Makes: 2 servings
Better Homes & Gardens | August 2017
MM Format by Dave Drum - 05 August 2017
Uncle Dirty Dave's Archives
MMMMM
... The true statesman is the one who is willing to take risks.
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