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For more salad information: lancaster.unl.edu/food/ciq-mypyramid-salads.htm
Print-friendly version at lancaster.unl.edu/food/turkey-tarragon-salad.htm

Comments? Alice Henneman, MS, RD, Extension Educator <ahenneman1@unl.edu>

TARRAGON AND TURKEY SALAD

  • 3 cups cooked brown, white or wild rice
  • 2 cups cubed (cooked) turkey or chicken breast
  • 1 cup seedless grapes, halved
  • 1/2 cup chopped red bell pepper
  • 1/3 cup sliced green onions

Dressing

  • 2 tablespoons red wine or 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons dried tarragon leaves
  • 2 teaspoons spicy mustard
  • 1 teaspoon sugar

Whisk together dressing ingredients. Add the rice and remaining salad ingredients, mixing well. Season with salt if desired.

Source: Reprinted with permission from American Institute for Cancer Research (AICR) Newsletter, Spring 1997; Issue 55; For more recipe ideas check their Web site at: www.aicr.org

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