Holiday cooking, though arduous as it is, offers more than nourishment for the body. It’s food for the soul and the mind. Nothing smells more like home than a turkey slow cooking in the oven. The mere smell of sage and onions simmering in butter reminds me of my younger years. A child given every necessity and more in life, I find myself reaching for the inessential memories. Crackling fires, roasting marshmallows, building snowmen, and of course, my mother clanging in the kitchen are the memories that rank the highest.
By now, there must be a hundred ways to cook a turkey and only a few ideas for the leftover food. You spend hours maybe even days preparing for the big event and in minutes the big crescendo is over leaving a picked over, half eaten bird. As unappealing as that may seem, I have just the recipe that will turn your meager left overs into a savory feast for four. If you found yourself unbuttoning your pants while you bellied up to the table during Thanksgiving, you’ll be pleasantly surprised when you taste this meal. Not only does it score high in boldness of taste and texture, it can be easily adjusted to accommodate either low fat or carbohydrate dieters. You can substitute any meat in this recipe. This literally takes ten minutes to prepare. The flavors are sharp and distinct and will make you wonder why you ever go out for fast food.
Mexican Turkey Salad
By Published: November 16, 2008
- Yield: 4 Servings
- Prep: 10 mins
The flavors are sharp and distinct and will make you wonder why you ever go out for fast food.
Ingredients
- 1 cup brown rice
- 1 can enchilada sauce
- 2 cups pulled turkey or rotisserie chicken
- 2-3 stalks romaine lettuce chopped
- 1 can black beans drained and rinsed
- 1 cup red cabbage shredded
- 1/2 red onion sliced
- 1 small pkg. cherry tomatoes
- 1 avocado sliced
- 1/2 cup sour cream
- 1 cup cheddar cheese optional
- whole wheat tortilla chips optional
Instructions
- Prepare brown rice according to package. Instead of using water you will use the can of enchilada sauce plus 1/2 cup water.
- Take the next 7 ingredients and arrange it on an open platter. Layer the top with cheddar cheese. When the rice is finished pile it high on top. Next, spoon the fresh made salsa all over the salad and finish with a dollop of sour cream.
- For salsa:
1 can diced tomatoes drained
1 clove garlic
1/2 red bell pepper
3 T. fresh lime juice
1/2 red onion chopped
1 small bunch cilantro
