Turkey Rice Christmas Salad

About

This delicious and simple salad is a great way to use up any Keto Christmas turkey leftovers. Our easy low carb salad combines cauliflower rice, peppery arugula, dried cranberries, leftover turkey, and sliced prosciutto with a zesty orange and mustard dressing. This makes a great low carb lunch or light dinner option to enjoy over the holidays.

Can I Use a Different Ham?

We have used prosciutto to add a touch of luxury to our seasonal Keto salad. This is also a great opportunity to use up any leftover holiday ham you may have in the fridge. You can use any kind of cold ham you prefer; just be sure to adjust your macros accordingly to account for any changes in ingredients.

What Kind of Turkey Meat Should I Use?

We have used cold leftover turkey pieces for our Christmas Keto recipe. This can be any cut of cold turkey you prefer, but the dark meat will be more flavorful and provide a fattier cut of meat. You could also substitute for cold chicken if preferred, again using dark chicken meat for more flavor and fats.

Ingredients

2 cup arugula
2 slice prosciutto
2 tablespoon olive oil
1 ½ cup cauliflower rice
1 tablespoon reduced sugar craisin dried cranberries by ocean spray
1 teaspoon sage, dried
1 cup cooked turkey
1 teaspoon mustard
½ cup chicken broth, bouillon or consomme, ready-to-serve can
½ tablespoon orange juice
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Add the cauliflower rice to a small saucepan. Add the dried sage and chicken stock. Season with a little salt and pepper and stir to combine. Simmer the cauliflower rice in the stock for 3-4 minutes, or until all the liquid has evaporated and the rice is tender. Set aside to cool.
Add the cooled rice to a large serving/salad bowl. Add the arugula. Roughly chop the dried cranberries and add to the bowl. Toss everything together well to combine.
Roughly tear or shred the cold turkey and add to the bowl. Tear the prosciutto into strips. Add the prosciutto to the bowl with the turkey and salad. Mix to combine.
Add the mustard, olive oil and orange juice to a small bowl. Season with a little salt and pepper. Stir well to combine. Taste and adjust seasonings as desired. Drizzle the dressing over the salad and gently mix to coat. Serve immediately.