Turkey-Walnut Salad Can Help Use Up Some Holiday Leftovers

One of my favorite foods to fix is homemade pizza. The urge to make one was upon me a few days ago, for a weekend meal.

I searched through the kitchen for the ingredients. There was cheese and Canadian bacon in the refrigerator. Flour, sugar and salt were on hand. Canned spaghetti sauce could substitute for tomato sauce, and there was a supply of canned pineapple chunks. I was ready to roll up my sleeves and go to work.

Then I realized I didn’t have yeast. None was to be found in the refrigerator or freezer. I started pulling out cans from cupboards, hoping to find a neglected package.

Finally I unearthed some instant yeast, hidden under the taco mix - relief at last! I turned the package over and looked at the back. Uh-oh. The expiration date was Jan. 5, 1990. Did I really have yeast that old?

I don’t recommend that you keep yeast that long, because the odds of it rising are not very good. You take your chances.

I decided to give it a try anyway. Mixing up the dough, I set it in the oven to rise. In the meantime, I put together the ingredients for the Holiday Turkey-Walnut Salad, our dinner for the next night.

Two hours later, I peeked at the dough, carefully tucked away from prying fingers.

You could have knocked me over with a feather. The dough had risen beautifully and was ready to go! I happily put the pizza together, cooked it up, and served my family. Along with a lettuce salad, it turned out to be a perfect weekend meal.

And the turkey salad? This goodie was eagerly accepted by my family the following night. They were not, fortunately, tired of turkey. Some sourdough rolls, canned fruit and leftover pie completed our meal. A successful two nights, all around.

Holiday Turkey-Walnut Salad Adapted from Prevention’s “Quick & Healthy Cooking” (Rodale Press Inc.)

1-1/2 cups uncooked instant rice

3 cups cooked turkey, cut into matchsticks

3/4 cup coarsely chopped walnuts (see note)

2 tablespoons minced red or white onion

1 sweet red pepper, cut into matchsticks

3/4-1 cup fat-free honey-mustard dressing

4 bunches watercress, or 2 cups fresh spinach

1 cup alfalfa sprouts

Freshly ground pepper

Prepare the instant rice according to directions. Cool while preparing rest of ingredients.

In a large bowl combine the turkey, walnuts, onions and red pepper. Add rice and dressing and toss.

Arrange the watercress or spinach on a serving plate. Mound the turkey salad in the center. Sprinkle with the sprouts and pepper.

Yield: 4 servings.

Nutrition information per serving: 481 calories, 11 grams fat (21 percent fat calories), 73 milligrams cholesterol, 642 millligrams sodium, 2.3 grams fiber.

Note: You can substitute almonds for the walnuts and bean sprouts for alfalfa sprouts.

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