Rice Polaf Salad

80 minutes Prep: 10 minutes Cook: 0 minutes

420 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

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

Directions

Combine all ingredients and toss together.

Chill 1 hour.

Just before serving, pour dressing of your choice over salad.

Toss and serve.

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Nutrition Facts

Serving Size 310g

Amount per Serving

Calories 420 3% of calories from fat

	% 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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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.

Reviewed by arrgee01