Rice salad with turkey, celery and grapes

Cooking Salads Rice salad with turkey, celery and grapes

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Lables: Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook rice according to packet instructions. Add the asparagus for the final 2 minutes of the rice cooking time. Rinse the rice and asparagus under cold running water to cool completely, then drain well.
  2. Whisk together the vinegar, oil, mustard and 1 tablespoon of warm water in a large bowl. Season to taste with sea salt and freshly ground black pepper. Add the remaining ingredients, including the rice and asparagus, and toss to combine.

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1 cup long-grain white rice
1 bunch thick asparagus, , cut into 4cm lengths
2 tbsp white wine vinegar
1 tbsp rice bran or sunflower oil
1 tsp Dijon mustard
250g thinly sliced cooked turkey breast, roughly torn
1 yellow capsicum, thinly sliced
100g mixed baby salad leaves
12 seedless green grapes, halved
4 inner celery stalks with leaves, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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