Garden Turkey & Rice Salad

This salad is built for using up leftover turkey and cooked brown rice. Toss them together with crunchy celery, sliced carrots, scallions, and a fat-free Italian dressing brightened with lemon juice, and you’ve got a cold main dish salad that works for lunch or a light dinner.

Toasted wheat germ is the surprise ingredient here. It adds a nutty crunch and a protein boost that turns a simple salad into something more substantial. Mixed into the rice, it gives every forkful a pleasant, grainy texture without weighing anything down.

The lemon juice mixed into the Italian dressing sharpens the flavor and keeps the salad tasting fresh even after a few hours in the fridge. Make it ahead and let the dressing soak into the rice for the best flavor.

Kitchen Tips

• Use cold, cooked brown rice. Warm rice absorbs too much dressing and can make the salad taste flat by the time it chills
• Cut the turkey into small, bite-sized pieces so it distributes evenly through the rice
• Toast the wheat germ in a dry skillet for a few minutes until fragrant before adding. Raw wheat germ tastes flat by comparison
• This keeps well in the fridge for up to 2 days, making it great for meal prep

Variations

• Swap turkey for leftover rotisserie chicken for easier prep
• Add diced cucumber and cherry tomato halves for a more garden-fresh feel
• Use white rice and add edamame for a lighter, Asian-inspired version with a sesame-ginger dressing