 | | Directions |
- 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.
|
|
|
Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 12
|  | | Ingredients | | - | | 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 |
| |
| |
