Subj : BH&G 3360
To   : All
From : Dave Drum
Date : Sun Jul 18 2021 10:52:00

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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