Turkey and Wild Rice Salad

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 29%
  • Fat: 8.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 17.7g
  • Carbohydrate: 28.5g
  • Fiber: 1.7g
  • Cholesterol: 41mg
  • Iron: 2mg
  • Sodium: 557mg
  • Calcium: 62mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Turkey and Wild Rice Salad Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy