Turkey and Wild Rice Salad
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble.
Turkey and Wild Rice Salad
Prep time
Cook time
Total time
Because I can’t stand to see good food go to waste, I try to find ways to use up all the odds and ends in our refrigerator before going back to the grocery store to shop for another week of meals. (You know I’m obsessed with weekly menu planning!). After our Thanksgiving feast, I find that we’re eager to finish up the sweet potato pie, cornbread stuffing and other flavorful side dishes, but the roast turkey and cranberry sauce sometimes languish at the back of the refrigerator. Last year I invented this salad that can help you give new life to some of those leftovers.
Author: Aviva Goldfarb
Recipe type: Salad
Ingredients
- 1 cup wild rice blend, such as Lundberg’s
- 1 cup cooked turkey breast, chopped
- 1 cup sliced celery (about 2 stalks)
- ¼ – ½ cup scallions, green parts only, thinly sliced, to taste
- ½ cup dried cranberries or ½ – ¾ cup cranberry sauce, to taste
- ¼ cup light balsamic vinaigrette dressing (or use equal parts olive oil and balsamic vinegar)
- ½ cup pecans, lightly toasted and coarsely chopped
Instructions
- Prepare the rice according to the package directions, using water or leftover chicken broth.
- In a medium serving bowl, combine the turkey, celery, scallions and cranberries or cranberry sauce.
- When the rice is cooked, combine it with the ingredients in the bowl.
- Stir in the vinaigrette dressing.
- Refrigerate the salad for at least 15 minutes and up to 2 days. Just before serving, stir in the pecans.
- Season with salt and pepper to taste.
