California Walnut, Turkey and Rice Salad

By Chef_Kate

Ingredients

• 3 cups cooked brown rice
• 2 cups diced cooked turkey (white meat)
• 1/2 cup diagonally sliced celery
• 1/4 cup pineapple chunks, drained
• 1/4 cup Mandarin oranges, drained
• 1/4 water chestnuts, drained and thinly sliced
• 1/4 scallions, thinly sliced
• 1/4 cup walnuts, chopped
• 6 cups lettuce leaves
• 1/2 cup lemon yogurt, low-fat
• 1/2 cup mayonnaise, low-fat
• 1 tsp grated lemon rind
• 1/2 tsp curry powder

Details

Servings 6
Adapted from store.diabetes.org

Preparation

Step 1

Combine all ingredients from the rice through the walnuts in a large bowl.

Whisk together the yogurt, mayonnaise, lemon rind and curry powder in a second bowl.

Add the dressing to the salad mixture and toss to coat. Cover and refrigerate. To serve, spoon 1 cup of salad over 1 cup of the lettuce leaves.

Nutritional Information
Exchanges/Choices
2 Starch
2 Lean Meat

Total Calories: 262
Calories from Fat: 52
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 34 mg
Sodium: 205 mg
Total Carbohydrate: 33 g
Dietary Fiber: 4 g
Sugars: 6 g
Protein: 20 g