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4 servings
suggest servings
| 2 | cups | turkey | cooked and diced |
| 1 1/2 | cups | rice | brown, cooked |
| 1 | cup | chickpeas (garbanzo beans) | cooked |
| 1 | cup | red kidney beans | cooked |
| 2 | each | apples | cored and chopped |
| 1/2 | cup | celery | sliced |
| 1 | each | green bell pepper | chopped |
| 1/2 | cup | green olives | sliced |
| 1/4 | cup | scallions, spring or green onions | sliced |
| 1/4 | cup | parsley leaves | diced |
Combine all ingredients and toss together.
Chill 1 hour.
Just before serving, pour dressing of your choice over salad.
Toss and serve.
| % Daily Value* | |
| Total Fat 2.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 415mg | 17% |
| Total Carbohydrate 90.0g | 30% |
| Dietary Fiber 9.0g | 38% |
| Sugars 8.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 12% | Vitamin C | 60% | |
| Calcium | 7% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but...
So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.
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