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Turkey and Wild Rice Salad

Turkey and Wild Rice Salad

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Having friends over for lunch?  Impress them with this easy-to-make salad that gets a hint of sophistication from wild rice, dried cherries, apples and a hint of Dijon-style mustard.

serves 4 people

Ingredients

cost per recipe: $13.49

The price is determined by the national average.

  • 3

    cups cubed cooked turkey

  • 3/4

    cup wild rice, cooked according to package directions (about 2 1/2 cups)

  • 2

    large carrot, chopped (about 1 cup)

  • 3/4

    cup dried cherries

  • 4

    medium green onion, sliced (about 1/2 cup)

  • 1

    medium Granny Smith apple, cored and cubed

  • 1/4

    cup orange juice

  • 1/4

    cup apple cider vinegar

  • 2

    teaspoons Dijon-style mustard

  • 1/8

    teaspoon black pepper

  • 1/2

    cup vegetable oil

  • 1

    Reynolds® Color Plastic Wrap with EZ Slide™ Cutter

view nutrition info

How to Make It

Stir the turkey, rice, carrots, cherries, green onions and apple in a large bowl. Whisk the orange juice, vinegar, mustard and pepper in a small bowl. Slowly add the oil, whisking constantly. Pour the vinaigrette over the turkey mixture and toss to coat. Cover the bowl with Reynolds® Plastic Wrap with EZ Slide™ Cutter and refrigerate for 1 hour or until chilled.
Step 1

Stir the turkey, rice, carrots, cherries, green onions and apple in a large bowl.

Step 2

Whisk the orange juice, vinegar, mustard and pepper in a small bowl. Slowly add the oil, whisking constantly. Pour the vinaigrette over the turkey mixture and toss to coat.

Step 3

Cover the bowl with Reynolds® Plastic Wrap with EZ Slide™ Cutter and refrigerate for 1 hour or until chilled.

Recipe Tips

  • Recipe Note: This recipe is a great way to use leftover turkey or chicken. For a shortcut, use turkey purchased from the supermarket deli.

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