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Randy Mayor Photo by: Randy Mayor

Orange-Wild Rice Salad with Smoked Turkey

The contrast of textures and their combined flavors make this summer salad the life of picnics, potlucks, or just the office lunch.

Cooking Light MAY 2000

  • Yield: 7 servings (serving size: 1 cup)


  • 6 cups water
  • 1 cup uncooked wild rice
  • 1 cup orange sections (about 4 oranges)
  • 1/2 cup diced celery
  • 1/3 cup dried sweet cherries or sweetened dried cranberries (such as Craisins)
  • 1/2 pound smoked turkey breast, diced
  • 1/4 cup thawed orange juice concentrate, undiluted
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Bring water to a boil in a medium saucepan; stir in rice. Partially cover, reduce heat, and simmer 1 hour or until tender. Drain; cool. Place rice, oranges, celery, cherries, and turkey in a bowl.

Combine orange juice concentrate and remaining ingredients; stir well with a whisk. Pour over rice mixture; toss well. Cover and chill.

Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 15%
  • Fat: 3.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 11.9g
  • Carbohydrate: 30.4g
  • Fiber: 2.9g
  • Cholesterol: 18mg
  • Iron: 1.6mg
  • Sodium: 465mg
  • Calcium: 29mg