A deliciously hearty and wholesome brown rice salad with julienned strips of smoked turkey and brick cheese, sliced celery, red grapes and green peppercorns served on a bed of green leaf lettuce. Great with leftover holiday turkey, too!

Brick Cheese Smoked Turkey and Brown Rice Salad

1/2 cup nonfat mayonnaise
1/4 cup skim milk
3 tablespoons white wine vinegar
2 1/2 teaspoons chopped fresh tarragon
1/4 teaspoon salt
4 cups cooked brown rice
1 cup small red grapes
6 ounces smoked turkey, julienned in 2-inch strips
1 cup (4 ounces) Wisconsin Brick cheese, julienned in 2 inch strips
1/2 cup sliced celery
1 tablespoon green peppercorns, drained
Green leaf lettuce

1. In a small bowl, whisk together mayonnaise, milk, vinegar, tarragon and salt; set aside.
2. In a large bowl, combine rice, grapes, turkey, cheese, celery and peppercorns; pour reserved dressing over top. Toss well to combine. Place lettuce leaves on serving platters; spoon salad on top.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.