Turkey and Wild Rice Salad

Yield: 4 servings

Leftover turkey never tasted so good! This salad is so satisfying it can serve as a main course for lunch. If you don’t have turkey, you may substitute chicken.


  • 2 cups cooked wild rice or wild rice blend (prepare 2/3 cup dried rice according to package instructions)
  • 2 cups cooked turkey, cut into bite size cubes
  • ½ cup dried cranberries
  • ¼ cup slivered almonds, toasted*
  • 5 scallions, white and light green parts, sliced thin, diagonally
  • 2 tablespoons red wine vinegar
  • 1 ½ tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  1. Cook rice. Set aside to cool.
  2. In a small mixing bowl, add the vinegar, oil, mustard, salt and pepper. Whisk to combine.
  3. In a medium mixing bowl, combine cooked rice with turkey, cranberries, toasted almonds, and scallions.
  4. Pour dressing over rice mixture and toss well to combine. Season to taste with salt and pepper.

* Toast slivered almonds on a baking sheet in a 300 degree oven for 5-7 minutes.


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