Turkey & Rice Salad

TURKEY & RICE SALAD

Lemon dressing

3 cups cold cooked rice

3 cups cold diced cooked turkey or chicken or 1 pound cooked small shrimp

1 cup each thinly sliced celery and chopped green pepper

1 can (about 8 ounces.) water chestnuts, drained and sliced

Salt and pepper

½ cup sliced almonds.

Prepare lemon dressing. Gently mix together rice, turkey, celery, green pepper, water chestnuts, and dressing until well blend.

Add salt and pepper to taste. Cover and chill up to 4 hours.

Meanwhile spread almonds in a shallow pan and toast in a 35o degree oven until golden (about 8 minutes) just before serving salad, garnish with nuts.

This recipe makes about 8 servings.

Lemon Dressing

In a bowl, combine ¾ cup mayonnaise, 1 teaspoon grated lemon peel ¾ cup lemon juice, 1 tablespoon each… prepared mustard and prepared horseradish, and ¼ teaspoon garlic powder; blend well. Stir in ½ cup thinly sliced green onion, ¾ cup chopped parsley, and 1 jar (2 ounce.) pimentos (drained and chopped.)