11 months ago

Turkey Cranberry ‘n Wild Rice Salad

A wonderful way to use up Thanksgiving leftovers! This salad makes a great lunch or light dinner.

8 servings
Preparation time: 20 minutes
refrigeration time, not including time to cook wild rice


1 ½ pounds cooked turkey, cubed
3 cups cooked wild rice
1 ½ cups raw cranberries, coarsely chopped
1 cup chopped celery
⅓ cup chopped green onions
½ cup chopped fresh parsley
¼ cup orange juice
¼ cup egg substitute, (optional)
1 ½ tablespoons cider vinegar
1 tablespoon sugar
1 ½ teaspoons Dijon mustard
½ teaspoon salt
⅓ cup vegetable oil
1 cup slivered almonds, toasted


  1. In a large bowl, combine turkey, wild rice, cranberries, celery and green onions.
  2. In a small bowl, combine parsley, orange juice, vinegar, sugar, mustard and salt.
  3. Slowly whisk in oil until smooth and slightly thickened.
  4. Add dressing to turkey mixture and stir in almonds. Cover and refrigerate several hours or overnight before serving.