Ingredients
1
box (10 oz) frozen white & wild rice (with green beans)
6
large tomatoes
2
cups diced cooked turkey
1/2
cup sliced celery
1/2
medium red or green bell pepper, chopped
1/4
cup chopped green onions (4 medium)
1/4
cup mayonnaise or salad dressing
2
tablespoons balsamic vinegar
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
Cook rice as directed on box. Refrigerate 10 minutes to cool.
Meanwhile, cut thin slices from tops of tomatoes. Gently squeeze out and discard seeds. Using teaspoon, remove pulp from tomatoes, leaving 1/4-inch shell. Drain upside down on paper towels. Refrigerate until serving time.
In medium bowl, mix rice, turkey, celery, bell pepper and onions. In small bowl, mix dressing ingredients. Pour dressing over salad; stir gently to coat. Cover; refrigerate until thoroughly chilled, at least 45 minutes.
Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.
