- In a medium container, combine turkey or chicken that has been cut into chunks with orange juice, vinegar and salt. Cover and refrigerate overnight.
- When ready to serve, cut grapes and pineapple chunks in half.
- Combine all ingredients in a large bowl, tossing lightly.
- Serve on a lettuce leaf, such as romaine, and garnish with sliced almonds, if desired. Recipe doubles and triples easily.
|Prep Time: 30 minutes|
Cook Time: 0 minutes
|-||4 cups to 5 cups turkey, cooked and cut into bite size pieces|
|-||2 tablespoons canola oil|
|-||3 tablespoons orange juice|
|-||2 tablespoons vinegar|
|-||1/2 teaspoon salt|
|-||3 cups to 4 cups orzo, cooked and drained|
|-||1 1/2 cups seedless red grapes|
|-||1 1/2 cups celery, diced|
|-||1 green pepper, diced|
|-||1/4 cup sweet onion, diced (or green onions)|
|-||20 ounces pineapple chunks, drained|
|-||11 ounces mandarine oranges, drained|
|-||1 cup sliced almonds or nut of your choice|