Rice salad with wild rice pineapple and turkey Recipe
Recipe Ingredients for Rice salad with wild rice pineapple and turkey
| Amount | Ingredient |
|---|---|
| 1 1 / 2 cups | Rice |
| 1 / 2 cup | Wild rice |
| 1 / 2 can | Pineapple |
| 1 Stg | Leeks |
| 1 pc | orange or red peppers |
| 2 tbsp | Safflower or sunflower oil |
| 2 tsp | Mustard |
| 1 tsp | liquid honey |
| 1 / 2 tsp | Curry |
| 2 tbsp | Low-fat Miracle Whip |
| 2 pcs | Turkey schnitzel |
| 1 pinch | Salt |
| 1 pc | Iceberg lettuce or hearts |
| 2 tbsp | white balsamic vinegar |
Rice salad with wild rice pineapple and turkey Recipe Directions
The rice along with wild rice cooking and let cool.
Cut the leeks into thin rings, cut the pepper into cubes and saute along with the oil. Allow to cool well.
Season the meat with salt and fry until it is due. Allow to cool and then cut into cubes only. If it cuts, it loses heat and the juice is dry.
The pineapple into small pieces, then mix all ingredients and add a little pineapple juice to it.
It can be changed depending on the crowd to taste the ingredients that can go wrong with this salad is really nothing.
At least 1-2 hours in the fridge can, better yet overnight, and then taste again and spread on the lettuce bed.
