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

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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

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

  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.
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