Wild Rice And Turkey Salad Recipes

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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

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

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.

WILD RICE SALAD



Wild Rice Salad image

Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.

Provided by GINNYKAE

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 9

1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

Steps:

  • Cook rice according to package directions. Remove from heat and set aside to cool.
  • In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
  • Before serving, sprinkle slivered almonds over the top of the salad.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g

TURKEY AND RICE SALAD



Turkey and Rice Salad image

Stuffed tomato cups are a clever way to use up leftover turkey.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 6

Number Of Ingredients 10

1 box (10 oz) frozen white & wild rice (with green beans)
6 large tomatoes
2 cups diced cooked turkey
1/2 cup sliced celery
1/2 medium red or green bell pepper, chopped
1/4 cup chopped green onions (4 medium)
1/4 cup mayonnaise or salad dressing
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook rice as directed on box. Refrigerate 10 minutes to cool.
  • Meanwhile, cut thin slices from tops of tomatoes. Gently squeeze out and discard seeds. Using teaspoon, remove pulp from tomatoes, leaving 1/4-inch shell. Drain upside down on paper towels. Refrigerate until serving time.
  • In medium bowl, mix rice, turkey, celery, bell pepper and onions. In small bowl, mix dressing ingredients. Pour dressing over salad; stir gently to coat. Cover; refrigerate until thoroughly chilled, at least 45 minutes.
  • Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.

Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 7 g, TransFat 0 g

WILD RICE AND SMOKED TURKEY SALAD



Wild Rice and Smoked Turkey Salad image

Haven't tried this yet. Got it from a Hannaford magazine, and the cashier told me that it was delicious. Just takes awhile.

Provided by Abbs lt3

Categories     Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 2/3 cups water
1 teaspoon salt
2/3 cup wild rice, rinsed well
1 cup red seedless grapes, sliced in 1/2
1/3 cup brown jasmine rice, rinsed well
8 ounces smoked turkey, shredded
2 tablespoons red wine vinegar
1/2 cup Italian parsley, finely chopped
1/4 cup olive oil
2 avocados, pitted and diced
1/2 cup sliced almonds, lightly toasted

Steps:

  • Place in water in a large pot to boil. Add wild rice, brown rice, 1/2 tsp salt, and let return to boil. Reduce heat to low, cover, and cook 45 minute Drain leftover water. Transfer rice to a shallow bowl and set aside to cool.
  • Add grapes, smoked turkey, and parsley. Stir well.
  • Place vinegar, oil, and remaining salt in a small bowl. and whisk. Pour over rice mixture. Before serving, add avocado and almonds.

Nutrition Facts : Calories 585.9, Fat 35.9, SaturatedFat 4.9, Cholesterol 23.8, Sodium 1121, Carbohydrate 52.5, Fiber 10.8, Sugar 8.8, Protein 19.9

WILD RICE AND SMOKED TURKEY SALAD



Wild rice and smoked turkey salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

3 1/2 to 4 cups cooked wild rice (see recipe)
1 pound smoked turkey or chicken, cut into bite-size cubes, about four cups
2 medium-size unblemished avocados, pitted, peeled, cut into 1/2-inch cubes
1 tablespoon lemon juice
10 to 12 bottled sun-dried tomatoes in oil, optional
3/4 cup finely diced onion
1/4 cup red-wine vinegar
1/2 cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup finely chopped parsley

Steps:

  • Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
  • Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 1 gram, TransFat 0 grams

ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD



Asian-Style Wild Rice and Chicken or Turkey Salad image

Plan ahead the salad needs to chill for about 2 hours before serving. This will serve 3-4 people but can easily be doubled

Provided by Kittencalrecipezazz

Categories     Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup vegetable oil
3 tablespoons toasted sesame oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon ginger powder
1 teaspoon fresh minced garlic (optional)
1 1/2 cups cooked wild rice
2 cups chopped cooked chicken (or use turkey)
1/4 cup sliced water chestnuts (or to taste)
1 small onion, chopped
2 celery ribs, finely chopped
1 1/2 cups fresh snow peas (lightly steamed, or use frozen thawed)
salt and black pepper
1 cup crispy chow mein noodles (optional or to taste)
green onion, chopped

Steps:

  • For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
  • For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
  • Pour the dressing over; toss to combine well and chill for about 2 hours.
  • Just before serving, toss again and season with salt and black pepper.
  • Sprinkle with crispy noodles and green onions.
  • Delicious!

Nutrition Facts : Calories 497.3, Fat 32.3, SaturatedFat 5, Cholesterol 52.5, Sodium 876.2, Carbohydrate 29.9, Fiber 3.1, Sugar 6.4, Protein 23.4

COLD WILD RICE SALAD



Cold Wild Rice Salad image

A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.

Provided by Karen Quinn

Categories     Rice Salad

Time 4h45m

Yield 16

Number Of Ingredients 18

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
8 ½ cups chicken broth
½ cup pine nuts
2 teaspoons walnut oil
1 cup roughly chopped walnuts
1 medium green bell pepper, minced
1 medium yellow bell pepper, minced
1 medium red bell pepper, minced
1 cup minced celery
1 cup dried cranberries
½ cup thinly sliced scallions
⅔ cup rice vinegar
½ cup coarsely chopped fresh basil
2 tablespoons Dijon mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
¼ cup walnut oil

Steps:

  • Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
  • While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
  • Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
  • Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
  • Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
  • Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 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

WILD RICE AND CHICKEN OR TURKEY SALAD WITH TARRAGON



Wild Rice and Chicken or Turkey Salad with Tarragon image

Categories     Salad     Herb     Poultry     Rice     turkey     Bon Appétit

Yield Serves 2 to 4

Number Of Ingredients 11

1 14 1/2-ounce can chicken broth
1/2 cup wild rice (about 3 ounces)
2 cups diced cooked chicken or turkey (about 9 ounces)
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
Pinch of sugar

Steps:

  • Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
  • Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

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