Salad with Turkey and Rice

Recipe from Kate Logan

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Cooking time: 1 hour

Servings 6

A salad that involves turkey as one of the ingredients or as an addition to a hearty and super healthy salad of rice, celery and vegetables. Great for vegetarians and meat lovers alike.

Rice

48 oz.
Celery

30 oz.
Turkey

1,8 lbs.
Cold water

60 fl.oz.
Vegetable oil

12 tbsp.
Bell pepper

3 pcs.
Black pepper and salt

to taste
Greek yoghurt

24 tbsp.
Light olive oil

6 tbsp.
Dry spices

to taste

Calories

600 kcal
Protein

30 g
Fat

29 g
Carbohydrates

54 g

Wash and cut the turkey breast into small pieces. Put it on a hot frying pan greased with oil and fry on both sides until tender for 10 minutes.
Dice the bell peppers and cut the celery into thin rings.
To make the sauce, add the olive oil in the yogurt, season with spices and and stir until it's evenly blended.
Wash the rice until the water is clean, transfer it to the pot, cover with water (2/3 of the pot) and boil until tender for 30 minutes.
Let the rice cool, put it in a deep bowl. Add half of the sauce, pepper, celery and stir. Done! Season with herbs to your taste. Additionally, you can pour in some soy sauce.

For neater serving, if you are serving this dish to guests or using the meat as a side dish,use baking molds to shape the salad into a neater, round shape.