Rince rice - bring 1.5 cups broth and 1 cup water to a boil. Cook rice until tender.
Make dressing: whisk remaing 1/2 cup broth with mayo, vinegar, oil, tarragon, salt & pepper. Toss dressing with warm rice. Let cool.
Stie in turkey, grapes, celery and onion - season - refrigerate 30 min.
Arrange a bed of lettuce - arrange 2 raddicchio leaves into a cup and spoon salad into it.
Sprinkle with nuts.
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|Serving Size: 1 Serving (258g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 80 (20%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0.9mg||0 %|
|Sodium 595.1mg||21 %|
|Potassium 688.1mg||18 %|
|Total Carbohydrate 68.5g||20 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 62.2g|
|Protein 18.2g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 410
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