Turkey Wild Rice Salad Recipe

Cooking Directions

• STEP 1.Cook the wild rice according to the package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked wild rice, diced turkey, chopped vegetables, and dried cranberries.
• STEP 3.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 5.Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
• STEP 6.Serve the Turkey Wild Rice Salad chilled or at room temperature, garnished with fresh herbs if desired.

Cooking Tips

• You can use leftover cooked turkey or roast turkey breast for this recipe.
• Feel free to add other vegetables like diced cucumber, bell peppers, or cherry tomatoes.
• For extra crunch, you can add toasted nuts or seeds to the salad.
• If you prefer a vegetarian version, you can omit the turkey and add more vegetables or cooked chickpeas.

Storage and Serving

• Leftover Turkey Wild Rice Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good toss to redistribute the dressing.
• This salad is great for meal prep and can be enjoyed as a quick and healthy lunch throughout the week.