Blue Cheese, Turkey, And Rice Salad

• 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

1. Combine water and rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 50 to 60 minutes or until rice is tender. Drain well; let cool.
2. Cut pepper in half lengthwise; remove and discard seeds and membrane. Place pepper, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool; peel and discard skin. Dice pepper.
3. Combine rice, red pepper, chopped spinach, and next 4 ingredients in a large bowl; toss lightly.
4. Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over rice mixture, and toss well. Cover and chill thoroughly.
5. To serve, place 3 spinach leaves on each of 4 plates. Top evenly with rice mixture.

water, wild rice, sweet red pepper, fresh spinach, turkey breast, celery, pecans, blue cheese, white wine vinegar, chicken broth, honey, mustard, hot sauce, vegetable oil, spinach

Taken from www.myrecipes.com/recipe/blue-cheese-turkey-rice-salad (may not work)