Turkey & wild rice salad recipe


Having leftovers after Thanksgiving doesn’t mean you have to be stuck with sandwiches for days on end. Here’s a fresh take on holiday flavors as a light, healthy salad.

  • Yield: 4 Servings


Cranberry Vinaigrette
  • 1 cup jellied cranberry sauce
  • 2 shallots, chopped
  • 2 tablespoons raspberry or other fruited vinegar or balsamic vinegar
  • 2 tablespoons fresh orange juice
  • ¼ cup walnut or extra-virgin olive oil
  • 3 cups cooked diced turkey
  • 2 cups cooked wild rice (from 2/3 cup uncooked)
  • 2 celery stalks, thinly sliced
  • ½ cup thinly sliced red onion
  • 10–12 cups torn mixed salad greens
How to Make It
    To make the Vinaigrette
  1. Combine the cranberry sauce, shallots, vinegar, and orange juice in a blender and process until smooth. With the motor running, slowly drizzle in the oil and process until it is completely incorporated.
  2. To make the Salad
  3. Combine the turkey, rice, celery, and onion in a large salad bowl. Pour in the vinaigrette and toss well. Add the greens, gently toss again, and serve.

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