Turkey or Chicken Orzo Salad Recipe
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Filled with chunks of turkey or chicken, this cool salad, bursting with fruit, is the perfect dish for a special summer luncheon or brunch.
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4 cups to 5 cups turkey, cooked and cut into bite size pieces
2 tablespoons canola oil
3 tablespoons orange juice
2 tablespoons vinegar
1/2 teaspoon salt
3 cups to 4 cups orzo, cooked and drained
1 1/2 cups seedless red grapes
1 1/2 cups celery, diced
1 green pepper, diced
1/4 cup sweet onion, diced (or green onions)
20 ounces pineapple chunks, drained
11 ounces mandarine oranges, drained
1 cup sliced almonds or nut of your choice
In a medium container, combine turkey or chicken that has been cut into chunks with orange juice, vinegar and salt. Cover and refrigerate overnight.
When ready to serve, cut grapes and pineapple chunks in half.
Combine all ingredients in a large bowl, tossing lightly.
Serve on a lettuce leaf, such as romaine, and garnish with sliced almonds, if desired. Recipe doubles and triples easily.
Orange Orzo Salad
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