Leftover Turkey and Rice Middle Eastern Salad Recipe
Serves: 6
  • 2 cups leftover turkey meat, sliced or diced
  • For the dressing:
  • 3 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons tahini (I used raw)
  • 4 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • ¾ teaspoon sea salt
  • freshly ground black pepper to taste
  • ¼ cup fresh dill fronds
  • 2 Tablespoons fresh mint leaves
  • 1 cup brown rice, cooked according to package directions and cooled (or use less rice, if desired. In this image, I used about 1 cup cooked rice)
  • 6 cups lightly packed baby spinach leaves (about 3 ounces)
  • 6 Medjool dates, pitted and chopped
  • ½ cup pitted green olives, sliced lengthwise
  • ¼ cup pine nuts, toasted
  • 6 ounces diced fire-roasted red peppers, about 1 cup
  1. To make dressing, add all ingredients to a blender and blend until combined.
  2. Place all of the ingredients in a large serving bowl and toss with dressing.
Recipe by Pamela Salzman at https://pamelasalzman.com/leftover-turkey-rice-middle-eastern-salad-recipe/