3 years ago

Turkey Cranberry ‘n Wild Rice Salad

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

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

Ingredients

  • 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
  • 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

Directions

  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.