Turkey and Wild Rice Salad

Turkey and Wild Rice Salad Recipe
Randy Mayor; Leigh Anne Ross
This Thanksgiving-themed salad makes a tasty light lunch or supper option.

Yield:

4 servings (serving size: 1 cup rice mixture and 1/2 cup watercress)

Recipe from

Nutritional Information

Calories 261
Caloriesfromfat 29 %
Fat 8.3 g
Satfat 1.8 g
Monofat 4.3 g
Polyfat 1.4 g
Protein 17.7 g
Carbohydrate 28.5 g
Fiber 1.7 g
Cholesterol 41 mg
Iron 2 mg
Sodium 557 mg
Calcium 62 mg

Ingredients

1 cup uncooked wild rice blend
1/3 cup leftover whole-berry cranberry sauce
2 tablespoons Turkey Stock
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
1 1/2 tablespoons extravirgin olive oil
1 1/2 cups shredded cooked turkey (light and dark meat)
1/2 cup diced celery
1/2 cup chopped fresh chives
1/3 cup dried cranberries
1/4 cup chopped fresh parsley
2 cups trimmed watercress

Preparation

Cook rice according to package directions, omitting salt and fat. Cool.

Combine cranberry sauce and next 5 ingredients (through mustard) in a small bowl. Gradually add oil, stirring constantly with a whisk. Add cranberry sauce mixture, turkey, celery, chives, cranberries, and parsley to rice mixture; toss gently to coat. Serve over watercress.

Note:

Maureen Callahan,

November 2007
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