Leftover Turkey and Rice Middle Eastern Salad Recipe
Servings: 6
Ingredients
- 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
Instructions
- To make dressing, add all ingredients to a blender and blend until combined.
- Place all of the ingredients in a large serving bowl and toss with dressing.