Turkey Cranberry ‘N Wild Rice Salad

Turkey Cranberry 'N Wild Rice Salad

Turkey Cranberry 'N Wild Rice Salad




  • 1 1/2 pounds cooked turkey, cubed
  • 3 cups cooked wild rice
  • 1 1/2 cups raw cranberries, coarsely chopped
  • 1 cup chopped celery
  • 1/3 cup chopped green onions
  • 1/2 cup chopped fresh parsley
  • 1/4 cup Orange Juice
  • 1/4 cup egg substitute
  • 1 1/2 tablespoons cidar vinegar
  • 1 tablespoon Sugar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon Salt
  • 1/3 cup Vegetable Oil
  • 1 cup slivered almonds, toasted
  • lettuce leaves


  1. In a large bowl, combine turkey, wild rice, cranberries, celery and green onions. In a small bowl, combine parsley, orange juice, egg substitue, vinegar, sugar, mustard and salt. Slowly whisk in oil until smooth and slightly thickened. Add dressing to turkey mixture; cover and refrigerate several hours or overnight.
  2. To serve: Stir in almonds. Serve on lettuce leaves on individual salad plates.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.