Turkey Cranberry 'N Wild Rice Salad
A wonderful way to use up Thanksgiving leftovers! This salad makes a great lunch or light dinner.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Turkey Cranberry 'N Wild Rice Salad
Prep Time20 Minutes
Servings8
0Ingredients
1 ½ pounds cooked turkey, cubed
3 cups cooked wild rice
1 ½ cups fresh cranberries, coarsely chopped
1 cup chopped celery
â…“ cup chopped green onions
½ cup chopped fresh parsley
¼ cup orange juice
¼ cup egg substitute, optional
1 ½ tablespoons cider vinegar
1 tablespoon sugar
1 ½ teaspoons Dijon mustard
½ teaspoon salt
â…“ cup vegetable oil
1 cup slivered almonds, toasted
Directions
- In a large bowl, combine turkey, wild rice, cranberries, celery and green onions.
- In a small bowl, combine parsley, orange juice, vinegar, sugar, mustard and salt.
- Slowly whisk in oil until smooth and slightly thickened.
- Add dressing to turkey mixture and stir in almonds. Cover and refrigerate several hours or overnight before serving.
20 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Directions
- In a large bowl, combine turkey, wild rice, cranberries, celery and green onions.
- In a small bowl, combine parsley, orange juice, vinegar, sugar, mustard and salt.
- Slowly whisk in oil until smooth and slightly thickened.
- Add dressing to turkey mixture and stir in almonds. Cover and refrigerate several hours or overnight before serving.