Turkey Paella Salad…

This is a wonderful recipe from Better Homes and Garden.  So colorful and fun to put in whatever you like…like my decoupaged stamp stool it's sitting on. 😉

• 1 8oz pkg saffron-flavored yellow rice mix
• 2-3 C chopped cooked turkey
• 1 C chopped tomato
• 1 C broccoli florets
• 1 med red or yellow sweet pepper chopped
• 1/3 C dried cranberries or golden raisins
• 1/4 C sliced green onions
• 2 oz. prosciutto, crisp cooked or cooked ham cut into strips
• 3/4 C bottled vinaigrette salad dressing (although I use balsamic and olive oil)
• 1/3 C sliced almonds, toasted
• 2 Tbsp. snipped fresh basil

Prepare rice according to the pkg directions.  Spread on baking sheet, cover, and refrigerate for 20 mins.  In a large bowl, combine turkey, tomato, broccoli, sweet pepper, cranberries, onions and prosciutto.  Add rice and dressing.  Toss.  Refrigerate 2-24 hours before serving.  Sprinkle with almonds and basil.  Makes 6, 1 1/2 C servings.

How to crisp cook prosciutto—arrange slices in a single layer on a baking sheet lined with parchment paper.  Bake in a 450 degree oven for 6-8 mins or until browned.  Cool and slice.