Turkey And Wild Rice Salad
A meal combining left overs into a succulent popular dish. Nothing goes to waste.
A meal combining left overs into a succulent popular dish. Nothing goes to waste.
Servings 6 servings
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
