Turkey and Wild Rice Salad is a simple dish using leftovers. The wild rice can be from one meal whilst the Turkey from another. However combine them with cranberries and a few delicious ingredients and you have an amazing main dish. I love making these meals using ingredients that most people would either throw away or use in the same boring recipes. Left overs have their own category as it is a simple method to enjoy food on a budget. Turkey and Wild Rice Salad is not just for Christmas or Thanksgiving anymore. You can buy Turkey and cranberries all year round so no excuse.
Turkey And Wild Rice Salad
A meal combining left overs into a succulent popular dish. Nothing goes to waste.
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Servings: 6 servings
Calories: 265kcal
Ingredients
Salad
- 3 cups turkey cooked, diced
- 2 cups wild rice leftover, cooked
- 1/2 cup cranberries drained, rehydrated
- 1/4 cup red onion diced
- 1/4 cup yellow bell pepper diced
Dressing
- 1/2 cup raspberry vinegar
- 2 Tbs olive oil
- 2 Tbs parsley chopped
- 1 Tbs scallions chopped
- ground black pepper to taste
Instructions
- Combine all salad ingredients.
- In a blender, combine all dressing ingredients. Pour the dressing over the salad and toss well.
- If you have no leftover rice then cook some according to the package instructions and allow to cool before preparing the salad
- Serve at room temperature.
Nutrition
Calories: 265kcal | Carbohydrates: 18g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 89mg | Potassium: 491mg | Fiber: 2g | Sugar: 3g