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cherry, turkey, and wild rice salad recipe

Written on Wednesday, August 17, 2016 | 9:04:00 AM

makes: 6 servings (1 cup rice mixture and 1 cup greens each)

prep: 25 minutes      cook: 45 minutes      chill: up to 24 hours

Ingredients : 
- 4 cups water
- 1 cup uncooked wild rice
- 2 cups chopped cooked turkey breast
- 1½ cups halved, pitted fresh sweet cherries
- ½ cup sliced celery (1 stalk)
- 1 teaspoon finely shredded orange peel
- 3 tablespoons orange juice
- 2 tablespoons canola oil
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar*
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups torn butterhead (Boston or Bibb) lettuce
- ¼ cup chopped pecans, toasted

Preparation Method :
1) In a medium saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 to 50 minutes or until rice is tender. Drain. Place rice in a large mixing bowl; cool.

2) Add turkey, cherries, and celery to the cooled rice.

3) For dressing, in a small bowl whisk together orange peel, orange juice, oil, vinegar, sugar, salt, and pepper. Pour over rice mixture. Toss to combine. Cover; chill for up to 24 hours.

4) To serve, divide lettuce or spinach among six serving bowls. Spoon rice mixture over lettuce. Sprinkle with pecans.

*sugar substitutes: Choose from Splenda Granular, Equal Spoonful or packets, Truvia Spoonable or packets, or Sweet’N Low bulk or packets. Follow package directions to use product amount equivalent to 1 teaspoon sugar.


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