Blue Cheese, Turkey, And Rice Salad

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Oxmoor House


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3 cups water

1 (6-ounce) package wild rice

1 medium-size sweet red pepper

3 cups trimmed, chopped fresh spinach leaves

1 3/4 cups chopped cooked turkey breast

1/2 cup thinly sliced celery

2 tablespoons chopped pecans, toasted

3 ounces blue cheese, crumbled

1/4 cup white wine vinegar

3 tablespoons canned low-sodium chicken broth, undiluted

2 tablespoons honey

1 tablespoon Dijon mustard

2 teaspoons hot sauce

1 teaspoon vegetable oil

12 large spinach leaves

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