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Salads Bon Appetit
Turkey 11/1/1990


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Servings: 6

This is another great way to use the holiday dinner leftovers to make a meal that is different enough to be interesting.

3 cups plus 1 tablespoon water (divided) 1 cup wild rice teaspoon salt 1 cup cranberries
1 tablespoon sugar

cup diced carrot
cup olive oil
2 tablespoon fresh lemon juice
1 small garlic clove, minced
Salt and pepper

pound cooked turkey, shredded (about 2 cups)
cup chopped celery
cup chopped fresh parsley
cup chopped red onion
cup raisins
Green leaf lettuce

Bring 3 cups water, wild rice, and teaspoon salt to boil in heavy medium saucepan. Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes. Cool rice completely; set aside.

Combine cranberries and remaining 1 tablespoon water in heavy small saucepan. Cook over medium-low heat until cranberries just begin to soften, stirring, about 2 minutes. Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes. Refrigerate until chilled.

Steam carrot until crisp-tender, about 4 minutes. Rinse with cold water to cool. Whisk olive oil, lemon juice, and garlic to blend in small bowl. Season with salt and pepper.

Combine rice, carrot, turkey, celery, parsley, onion, and raisins in large bowl. Pour dressing over. Add cranberries and toss thoroughly. (Can be prepred 8 hours ahead. Cover and refrigerate.)

Line plates with lettuce leaves. Divide salad among plates and serve.

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