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Andouille-turkey salad with spiced pumpkin seeds

Time 25 minutes
Yields Serves 8 to 10
Andouille-turkey salad with spiced pumpkin seeds
1

Place the orange juice in a small heavy saucepan over medium heat and simmer until reduced to about 2 tablespoons, about 20 minutes.

2

While the juice reduces, brown the sausages in a nonstick skillet over medium heat, 3 to 5 minutes. Drain and combine in a very large bowl with the rice, turkey, celery, green onions and peppers. Toss until well mixed.

3

Whisk together the reduced juice, vinegar, orange zest, garlic and thyme in a small bowl. Whisk in the pumpkin seed and peanut oils until the dressing is emulsified. Season with salt and pepper to taste. Pour the dressing over the rice mixture and toss until coated. Just before serving, add the pumpkin seeds and toss again until well mixed. Taste and adjust the seasoning, then serve. (This is best at room temperature.)


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