MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Paella Salad
Categories: Poultry, Rice, Vegetables, Pork, Nuts
Yield: 6 Servings

8 oz Pkg saffron-flavored yellow
- rice mix
3 c Chopped cooked turkey
1 c Chopped tomato
1 c Broccoli florets or baby
- sweet peas
1 md Red or yellow bell pepper;
- chopped
1/3 c Dried cranberries or golden
- raisins
1/4 c Sliced green onions
2 oz Prosciutto, crisp-cooked
+=or=+
2 oz Cooked ham; in thin strips
3/4 c Bottled vinaigrette salad
- dressing
1/3 c Sliced almonds; toasted
2 tb Snipped fresh basil or tiny
- fresh basil leaves

Prepare rice according to package directions. Spread on
baking sheet. Cover; refrigerate 20 minutes or until
cooled. In extra-large bowl combine turkey, tomato,
broccoli, sweet pepper, cranberries, onions, and
prosciutto. Add rice and dressing; toss to coat. Cover;
refrigerate 2 to 24 hours. Sprinkle with almonds and
basil.

FROM THE TEST KITCHEN: To crisp-cook prosciutto, arrange
slices in a single layer on a baking sheet lined with
parchment paper. Bake in a 450ºF/232ºC oven for 6 to 8
minutes or until browned and crisp. Remove from oven;
cool on baking sheet.

Makes 6 (1-1/2 cup) servings.

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

MMMMM

... "Water, taken in moderation, cannot hurt anybody." -- Mark Twain

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