Leftover Turkey and Rice Middle Eastern Salad Recipe
Try this Leftover Turkey and Rice Middle Eastern Salad Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
gluten free
contains red meat
shellfish free
dairy free
- freshly ground black pepper to taste
- 3/4 teaspoon sea salt
- 3 tablespoons freshly squeezed lemon juice
- for the dressing:
- 1/4 cup pine nuts toasted
- 4 tablespoons unrefined cold-pressed extra-virgin olive oil
- 2 cups leftover turkey meat sliced or diced
- 2 tablespoons tahini (i used raw)
- 1/4 cup fresh dill fronds
- 2 tablespoons fresh mint leaves
- 1 cup brown rice cooked according to package directions and cooled (or use less rice, if desired. in this image, i used about 1 cup cooked rice)
- 6 cups lightly packed baby spinach leaves (about 3 ounces
- 6 medjool dates pitted and chopped
- 1/2 cup pitted green olives sliced lengthwise
- 6 ounces diced fire-roasted red peppers about 1 cup
- Carbohydrate 26.5048550011166 g
- Cholesterol 0 mg
- Fat 10.1730427856605 g
- Fiber 2.19533197424137 g
- Protein 3.92544583457585 g
- Saturated Fat 1.01247255626728 g
- Serving Size 1 1 Serving (98g)
- Sodium 510.780319690266 mg
- Sugar 24.3095230268752 g
- Trans Fat 1.19965423706701 g
- Calories 206 calories
To make dressing, add all ingredients to a blender and blend until combined.Place all of the ingredients in a large serving bowl and toss with dressing.
