Recipes Turkey and Wild Rice Salad (Entree, Holidays, Salad)

Number of Servings
    • 1 cup uncooked wild rice blend
    • 1/3 cup leftover whole-berry cranberry sauce
    • 2 tbsp. turkey stock
    • 1½ tbsp. balsamic vinegar
    • ½ tsp. salt
    • ¼ tsp. freshly ground black pepper
    • ¼ tsp. Dijon mustard
    • 1½ tbsp. extra virgin olive oil
    • 1½ cups shredded cooked turkey (light and dark meat)
    • ½ cup diced celery
    • ½ cup chopped fresh chives
    • 1/3 cup dried cranberries
    • ¼ cup chopped fresh parsley
    • 2 cups trimmed watercress



Cook wild rice according to package directions, omitting salt and fat. Cool. Combine cranberry sauce, turkey stock, vinegar, salt, pepper and mustard in a small bowl. Gradually add oil, stirring constantly with a whisk. Add cranberry sauce mixture, turkey, celery, chives, cranberries and parsley to the rice mixture and toss gently to coat. Serve over watercress.

Nutrition Information

261 calories; 8.3g fat (29% calories from fat); 17.7g protein; 28.5 carbohydrate; 1.7g fiber; 41mg cholesterol; 557mg sodium