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Recipe: Thai Turkey and Rice Salad
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
 
Ingredients:
  • 2 cup cooked rice
  • 2/3 cup choppedwater chestnuts
  • 1/2 cup choppedsnow peas\raw
  • 1 cup mung bean sprouts
  • 1/4 cup green onions, including tops
  • 2 cup cubedcooked turkey
  • 2 Tbs. vegetable oil
  • 4-1/2 tsp. soy sauce
  • 1 Tbs. smooth peanut butter
  • 1 Tbs. rice vinegar
  • 1/2 tsp. hot or plainsesame oil, or chili oil, or to taste
  • 2 clove garlic, minced
Cooking Directions:
In a medium-sized bowl, toss together rice, water chestnuts, snow peas, sprouts, green onions, and turkey. In a small bowl, combine vegetable oil, soy sauce, peanut butter, vinegar, hot sesame oil, and garlic. Pour dressing over turkey-rice mixture and toss until completely combined. Serve immediately.
 
Per Serving: calories 398, fat 18.1g, calories from fat 41%, protein 25.2g, cholesterol 57.4mg, dietary fiber 2.3g

Nutrients Exchanges
Calories 398 Milk Exchanges 0.0
Protein 25.2g Vegetable Exchanges 1.4
Carbohydrates 36.0g Fruit Exchanges 0.0
Dietary Fiber 2.3g Bread Exchanges 1.5
Sugar 3.2g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 18.1g Lean Meat Exchanges 2.8
Saturated Fat 4.1g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 5.2g Fat Exchanges 1.8
Poly-unsaturated Fat 8.7g
% Calories from Fat 41%    
Cholesterol 57.4mg
Sodium 416.4mg
Vitamins Minerals
Vitamin A 4.7IU Calcium 48.8mg
Thiamin (B1) 0.9mg Copper 1.6mg
Riboflavin (B2) 0.5mg Iron 3.3mg
Niacin (B3) 6.2mg Magnesium 52.5mg
Vitamin B6 1.6mg Manganese 0.8mg
Vitamin B12 0.2mcg Phosphorus 242.1mg
Vitamin C 13.3mg Potassium 477.8mg
Vitamin E 6.7IU Selenium 13.3mcg
Folate 39.9mcg Sodium 416.4mg
Pantothenic Acid 1.4mg Zinc 3.0mg