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Turkey and Wild Rice Salad

Randy Mayor; Leigh Anne Ross
Yield 4 servings (serving size: 1 cup rice mixture and 1/2 cup watercress)
This Thanksgiving-themed salad makes a tasty light lunch or supper option.

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

Nutrition 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

How to Make It

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

  2. 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.