Turkey and Wild Rice Salad

1 cup long-grain brown rice
1/2 cup wild rice
1/2 teaspoon salt
3 cups cubed cooked turkey
1 cup smoked cheddar or smoked Gouda
1 cup frozen peas, thawed
1 medium cucumber, peeled, seeded and diced
1/2 cup thinly sliced scallions, plus more for garnish
1/2 cup stemmed, seeded and sliced green bell pepper
1/2 cup coarsely chopped water chestnuts
1/2 cup roasted red bell pepper slices (commercially prepared is OK)
1/4 cup finely chopped, fresh parsley
Herbed Dressing (recipe follows)
Fresh lettuce leaves, for serving

In a medium saucepan, bring the rices, salt and 3 cups water to boil. Reduce heat to low and cook, covered, for 40 to 45 minutes (water will be absorbed, and rice will be tender). Set aside to cool.

Combine cooled rice with the turkey, cheese, peas, cucumber, scallions, bell pepper, water chestnuts, roasted red bell pepper and parsley.

Add enough of the Herbed Dressing to create a moist salad mixture. Serve on a fresh lettuce leaf with a sprinkling of scallions on top. Makes 4 to 6 servings.

HERBED DRESSING: Combine 1 1/2 cups mayonnaise, 2 tablespoons rice vinegar, 2 teaspoons Dijon mustard, 1 teaspoon dried and crumbled marjoram, 1/2 teaspoon salt (more to taste) and 1/4 teaspoon freshly ground black pepper. Adjust seasonings. Makes about 1 3/4 cups dressing.


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