This recipe was invented to use up the Thanksgiving leftovers that sometimes get forgotten. It is a great, satisfying way to reduce food waste and create an entirely new and delicious dish!
1cupcooked turkey breastchopped, or use Tofurkey or other meatless turkey substitute
1cupcelerysliced, about 2 stalks
¼ – ½cupscallionsgreen parts only, thinly sliced, to taste
½cupdried cranberries or use ½ - ¾ cups cranberry sauce, to taste, or use pomegranate seeds
¼cuplight balsamic vinaigrette dressingor use equal parts olive oil and balsamic vinegar
½cuppecanslightly toasted and coarsely chopped
Instructions
Prepare the rice according to the package directions, using water or leftover chicken broth.
In a medium serving bowl, combine the turkey, celery, scallions, and cranberries or cranberry sauce.
When the rice is cooked, combine it with the ingredients in the bowl. Stir in the vinaigrette dressing.
Refrigerate the salad for at least 15 minutes and up to 2 days. Just before serving, stir in the pecans. Season with salt and pepper to taste.
Notes
Do Ahead or Delegate: Cook the rice, chop and refrigerate the turkey, slice the celery and scallions, toast and chop the pecans, or fully prepare and refrigerate the salad (and top with the pecans when ready to serve).Scramble Flavor Booster: Squeeze a little fresh lemon juice over the salad before serving.Tip: Sometimes when I toast pecans for a recipe, I throw an extra handful in there as we love to munch on them as a snack or stir them into plain Greek yogurt with a little maple syrup to sweeten it.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!