Traditional recipes

Turkey Chopped Salad with Sweet Pea and Lemon Agave Dressing

Turkey Chopped Salad with Sweet Pea and Lemon Agave Dressing

Put your leftover turkey to good use by pairing it with chopped apples, chickpeas, and butternut squash on mixed greens.

Unsure of what to do with your leftover turkey? Put it to good use by pairing it with chopped apples, chickpeas, and butternut squash on mixed greens.

Ingredients

  • 2 Cups butternut squash, cubed
  • 1 Tablespoon extra-virgin olive oil
  • 1 Cup green beans, ends trimmed
  • 4 Ounces sweet pea greens, such as organicgirl sweet pea greens
  • 1 Cup shredded cooked turkey or chicken breast
  • 1 can chickpeas, rinsed and drained
  • 1 Cup apples, chopped
  • 1/3 Cup almonds
  • 1/2 Cup feta cheese
  • 1/2 Cup lemon agave dressing, such as organicgirl lemon agave dressing
  • Salt, to taste
  • Pepper, to taste

Servings4

Calories Per Serving532

Folate equivalent (total)98µg24%

Riboflavin (B2)0.5mg28.4%


    • 1 cup black rice (preferably Lotus Foods Forbidden Rice)
    • Kosher salt
    • 1/2 cup walnuts
    • 1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
    • 2 tablespoons white wine vinegar
    • 1 tablespoon agave syrup (nectar) or honey
    • 1/4 cup extra-virgin olive oil
    • 4 scallions, thinly sliced
    • 1 cup frozen shelled edamame, thawed
    • 1 cup grape tomatoes, halved
    • 4 ounces green beans, thinly sliced (about 1 cup)
    • Freshly ground black pepper
    • Ingredient info:Black rice is available at natural foods and specialty foods stores and some supermarkets.
    1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
    2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool chop.
    3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
    4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

    Nutritional analysis provided by Bon Appétit


      • 1 cup black rice (preferably Lotus Foods Forbidden Rice)
      • Kosher salt
      • 1/2 cup walnuts
      • 1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
      • 2 tablespoons white wine vinegar
      • 1 tablespoon agave syrup (nectar) or honey
      • 1/4 cup extra-virgin olive oil
      • 4 scallions, thinly sliced
      • 1 cup frozen shelled edamame, thawed
      • 1 cup grape tomatoes, halved
      • 4 ounces green beans, thinly sliced (about 1 cup)
      • Freshly ground black pepper
      • Ingredient info:Black rice is available at natural foods and specialty foods stores and some supermarkets.
      1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
      2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool chop.
      3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
      4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

      Nutritional analysis provided by Bon Appétit


        • 1 cup black rice (preferably Lotus Foods Forbidden Rice)
        • Kosher salt
        • 1/2 cup walnuts
        • 1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
        • 2 tablespoons white wine vinegar
        • 1 tablespoon agave syrup (nectar) or honey
        • 1/4 cup extra-virgin olive oil
        • 4 scallions, thinly sliced
        • 1 cup frozen shelled edamame, thawed
        • 1 cup grape tomatoes, halved
        • 4 ounces green beans, thinly sliced (about 1 cup)
        • Freshly ground black pepper
        • Ingredient info:Black rice is available at natural foods and specialty foods stores and some supermarkets.
        1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
        2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool chop.
        3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
        4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

        Nutritional analysis provided by Bon Appétit


          • 1 cup black rice (preferably Lotus Foods Forbidden Rice)
          • Kosher salt
          • 1/2 cup walnuts
          • 1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
          • 2 tablespoons white wine vinegar
          • 1 tablespoon agave syrup (nectar) or honey
          • 1/4 cup extra-virgin olive oil
          • 4 scallions, thinly sliced
          • 1 cup frozen shelled edamame, thawed
          • 1 cup grape tomatoes, halved
          • 4 ounces green beans, thinly sliced (about 1 cup)
          • Freshly ground black pepper
          • Ingredient info:Black rice is available at natural foods and specialty foods stores and some supermarkets.
          1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
          2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool chop.
          3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
          4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

          Nutritional analysis provided by Bon Appétit


            • 1 cup black rice (preferably Lotus Foods Forbidden Rice)
            • Kosher salt
            • 1/2 cup walnuts
            • 1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
            • 2 tablespoons white wine vinegar
            • 1 tablespoon agave syrup (nectar) or honey
            • 1/4 cup extra-virgin olive oil
            • 4 scallions, thinly sliced
            • 1 cup frozen shelled edamame, thawed
            • 1 cup grape tomatoes, halved
            • 4 ounces green beans, thinly sliced (about 1 cup)
            • Freshly ground black pepper
            • Ingredient info:Black rice is available at natural foods and specialty foods stores and some supermarkets.
            1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
            2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool chop.
            3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
            4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

            Nutritional analysis provided by Bon Appétit


              • 1 cup black rice (preferably Lotus Foods Forbidden Rice)
              • Kosher salt
              • 1/2 cup walnuts
              • 1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
              • 2 tablespoons white wine vinegar
              • 1 tablespoon agave syrup (nectar) or honey
              • 1/4 cup extra-virgin olive oil
              • 4 scallions, thinly sliced
              • 1 cup frozen shelled edamame, thawed
              • 1 cup grape tomatoes, halved
              • 4 ounces green beans, thinly sliced (about 1 cup)
              • Freshly ground black pepper
              • Ingredient info:Black rice is available at natural foods and specialty foods stores and some supermarkets.
              1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
              2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool chop.
              3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
              4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

              Nutritional analysis provided by Bon Appétit


                • 1 cup black rice (preferably Lotus Foods Forbidden Rice)
                • Kosher salt
                • 1/2 cup walnuts
                • 1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
                • 2 tablespoons white wine vinegar
                • 1 tablespoon agave syrup (nectar) or honey
                • 1/4 cup extra-virgin olive oil
                • 4 scallions, thinly sliced
                • 1 cup frozen shelled edamame, thawed
                • 1 cup grape tomatoes, halved
                • 4 ounces green beans, thinly sliced (about 1 cup)
                • Freshly ground black pepper
                • Ingredient info:Black rice is available at natural foods and specialty foods stores and some supermarkets.
                1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
                2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool chop.
                3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
                4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

                Nutritional analysis provided by Bon Appétit


                  • 1 cup black rice (preferably Lotus Foods Forbidden Rice)
                  • Kosher salt
                  • 1/2 cup walnuts
                  • 1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
                  • 2 tablespoons white wine vinegar
                  • 1 tablespoon agave syrup (nectar) or honey
                  • 1/4 cup extra-virgin olive oil
                  • 4 scallions, thinly sliced
                  • 1 cup frozen shelled edamame, thawed
                  • 1 cup grape tomatoes, halved
                  • 4 ounces green beans, thinly sliced (about 1 cup)
                  • Freshly ground black pepper
                  • Ingredient info:Black rice is available at natural foods and specialty foods stores and some supermarkets.
                  1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
                  2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool chop.
                  3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
                  4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

                  Nutritional analysis provided by Bon Appétit


                    • 1 cup black rice (preferably Lotus Foods Forbidden Rice)
                    • Kosher salt
                    • 1/2 cup walnuts
                    • 1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
                    • 2 tablespoons white wine vinegar
                    • 1 tablespoon agave syrup (nectar) or honey
                    • 1/4 cup extra-virgin olive oil
                    • 4 scallions, thinly sliced
                    • 1 cup frozen shelled edamame, thawed
                    • 1 cup grape tomatoes, halved
                    • 4 ounces green beans, thinly sliced (about 1 cup)
                    • Freshly ground black pepper
                    • Ingredient info:Black rice is available at natural foods and specialty foods stores and some supermarkets.
                    1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
                    2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool chop.
                    3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
                    4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

                    Nutritional analysis provided by Bon Appétit


                      • 1 cup black rice (preferably Lotus Foods Forbidden Rice)
                      • Kosher salt
                      • 1/2 cup walnuts
                      • 1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
                      • 2 tablespoons white wine vinegar
                      • 1 tablespoon agave syrup (nectar) or honey
                      • 1/4 cup extra-virgin olive oil
                      • 4 scallions, thinly sliced
                      • 1 cup frozen shelled edamame, thawed
                      • 1 cup grape tomatoes, halved
                      • 4 ounces green beans, thinly sliced (about 1 cup)
                      • Freshly ground black pepper
                      • Ingredient info:Black rice is available at natural foods and specialty foods stores and some supermarkets.
                      1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
                      2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool chop.
                      3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
                      4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

                      Nutritional analysis provided by Bon Appétit


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