Turkey Wild Rice And Cranberry Salad Recipes

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WILD RICE TURKEY SALAD



Wild Rice Turkey Salad image

I tasted a wonderful wild rice and chicken salad at a restaurant during a stay at our cabin, so I developed this recipe using turkey when I returned home.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-7 servings.

Number Of Ingredients 12

3 cups cooked wild rice
3 cups cubed cooked turkey
1/3 cup chopped green onions
1/3 cup chopped celery
1 can (8 ounces) sliced water chestnuts, drained and halved
2/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dill weed
1 cup cashews, divided
1 cup halved seedless red grapes

Steps:

  • In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayonnaise, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours., Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews.

Nutrition Facts : Calories 544 calories, Fat 35g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 661mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.

TURKEY WILD RICE SALAD



Turkey Wild Rice Salad image

Serve up a medley of textures and tastes with this colorful luncheon idea from our Test Kitchen. Crunchy celery, pepper and pecans combine with juicy grapes and dried cherries, wild rice and leftover turkey in this easy standout salad. You can substitute instant brown rice for the wild rice.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 9

2 cups cubed cooked turkey breast
2 cups cooked wild rice
1 cup seedless red grapes, halved
1/2 cup diced sweet red pepper
1/2 cup chopped celery
1/2 cup dried cherries
1/2 cup coarsely chopped pecans, toasted
4 green onions, sliced
1/3 cup raspberry vinaigrette

Steps:

  • In a large bowl, combine the first eight ingredients. Drizzle with vinaigrette and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 228 calories, Fat 7g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 83mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

CRANBERRY AND TURKEY SALAD



Cranberry and Turkey Salad image

This is great on a croissant, in a pita pocket, or on bread. It's a great use for leftover turkey.

Provided by Jodi

Categories     Salad

Time 10m

Yield 4

Number Of Ingredients 5

3 cups chopped cooked turkey
½ cup dried cranberries
½ cup sliced almonds
2 stalks celery, chopped
2 tablespoons mayonnaise

Steps:

  • Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 15.4 g, Cholesterol 82.4 mg, Fat 16.7 g, Fiber 2.2 g, Protein 33.4 g, SaturatedFat 3 g, Sodium 128.7 mg, Sugar 10.4 g

TURKEY-WILD RICE SALAD



Turkey-Wild Rice Salad image

Here's a distinctive turkey and wild rice salad packed with walnuts and berries - a flavorful dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 12

1 cup uncooked wild rice
2 1/2 cups water
1 lb uncooked turkey breast slices, about 1/4 inch thick
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves
1/4 cup chopped walnuts
1/4 cup sweetened dried cranberries
4 medium green onions, chopped (1/4 cup)
1/4 teaspoon salt
1/2 cup fresh raspberries
4 large leaf lettuce leaves
1/2 cup raspberry vinaigrette dressing

Steps:

  • Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
  • Sprinkle turkey with seasoned salt and marjoram. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet 4 to 6 minutes, turning once, until no longer pink in center. Cut into 2-inch pieces.
  • In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
  • On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.

Nutrition Facts : Calories 390, Carbohydrate 48 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 12 g, TransFat 0 g

TURKEY AND WILD RICE SALAD



Turkey and Wild Rice Salad image

I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It's one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.

Provided by Martha Rose Shulman

Categories     dinner, salads and dressings

Time 1h

Yield Serves four

Number Of Ingredients 16

3 1/2 cups turkey or chicken stock, or water
Salt
1 cup wild rice
2 cups shredded or diced turkey
2 stalks celery, thinly sliced
6 mushrooms, thinly sliced
1/4 cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives
1/4 cup pomegranate seeds (optional)
2 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar or champagne vinegar
Salt
freshly ground pepper
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

  • In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it's tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.
  • While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.

Nutrition Facts : @context http, Calories 622, UnsaturatedFat 24 grams, Carbohydrate 35 grams, Fat 32 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 736 milligrams, Sugar 2 grams, TransFat 0 grams

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