Ingredients
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1
|
cup
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Mahatma® Whole Grain Brown Rice
|
|
1/2
|
tsp
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salt
|
|
1
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Tbsp
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olive oil
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|
1
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pkg
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turkey cutlets, cubed in 1/2-inch pieces
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|
1/2
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tsp
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powdered marjoram
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1/4
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tsp
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pepper
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4
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cups
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Romaine lettuce leaves, torn or chopped
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|
2
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cups
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mushrooms, sliced
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|
8
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oz
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prepared avocado pulp
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|
1
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|
yellow bell pepper, diced
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|
1/2
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cup
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fat free mayonnaise
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|
1/2
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cup
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prepared blue cheese salad dressing
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|
1/4
|
cup
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crumbled blue cheese
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|
1/4
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cup
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roasted pecan pieces
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Cooking Directions
Prepare rice according to package directions, using ½ teaspoon salt. Cool.Heat oil in large non-stick skillet and cook turkey cubes for 8 minutes, stirring occasionally. Sprinkle turkey with marjoram and pepper. Cool.Layer lettuce in bottom of large salad bowl (glass is nice so that all layers are visible).Sprinkle mushrooms over lettuce. Spread avocado pulp over mushrooms. Sprinkle yellow pepper over avocado. Layer cooled rice over avocado and the turkey cubes over rice.Blend mayonnaise and salad dressing together and smooth in an even layer over all of salad. Garnish with blue cheese and pecans.Toss to mix all ingredients before serving.