Servings: 8

3/4 Cup rice
1/4 Teaspoon fennel seed
1 Cup water

Dressing Ingredients
3 Tablespoons water
2 Tablespoons freshly squeezed lemon juice
1-1/2 Tablespoons Dijon mustard
1 Tablespoon olive oil
1/2 Teaspoon dried basil
1/2 Teaspoon dried oregano
1/2 Teaspoon sugar
1/4 Teaspoon salt
1/2 Teaspoon pepper
1/8 Teaspoon hot sauce
2 Cloves garlic minced

Salad Ingredients
2 Cups smoked turkey breast cut into 1/2-inch cubes
1 Pound fennel bulbs coarsely chopped
1/2 Cup frozen peas thawed
1/2 Cup green onion thinly sliced
1 2-Ounce Jar chopped pimiento well drained
2 Tablespoons pine nuts toasted

Method

1. In 2-quart sauce pan, over high heat, combine rice, fennel seeds, and 1 cup water.
   Bring to boil, stir with fork, reduce heat to low, cover and simmer 20 minutes or until water is completely absorbed. Cool to room temperature.
2. To prepare the dressing, in small bowl, combine 3 tablespoons water, lemon juice, mustard, oil, basil, oregano, sugar, salt, pepper, hot sauce, and garlic.
3. In large bowl, combine cooked rice, turkey, fennel, peas, onion, and pimiento with dressing.
4. Cover and refrigerate at least 1 hour before serving.
5. Garnish with pine nuts at time of serving.

Nutritional Information (per serving)
Calories 151
Protein 11 grams
Fat (24%) 4 grams
Carbohydrate 19 grams
Sodium 575 mg
Cholesterol 15 mg

Recipe by The National Turkey Federation.