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    You are in: Home / Recipes / Turkey, Wild Rice and Cranberry Salad Recipe
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    Turkey, Wild Rice and Cranberry Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Mirj's Note:

    This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey.

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    Units: US | Metric


    1. 1
      Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
    2. 2
      Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
    3. 3
      Cool rice completely.
    4. 4
      Set aside.
    5. 5
      Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
    6. 6
      Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
    7. 7
      Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
    8. 8
      Transfer to plate and refrigerate until chilled.
    9. 9
      Steam carrots until crisp-tender, about 4 minutes.
    10. 10
      Rinse carrot with cold water to cool.
    11. 11
      Whisk olive oil, lemon juice and garlic to blend in small bowl.
    12. 12
      Season dressing with salt and pepper.
    13. 13
      Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
    14. 14
      Pour dressing over.
    15. 15
      Add cranberries and toss thoroughly.
    16. 16
      (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
    17. 17
      Divide salad among plates and serve.

    Ratings & Reviews:

    • on December 09, 2009


      I used this salad as one of three for a summer meal get-together, and adults and kids alike loved it! I had to use brown rice because wild rice was nowhere to be seen, and put some peas and corn kernels in as well, and soaked the dried cranberries and raisins in apple juice and honey. AWESOME dish thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2007


      This was yummy. I couldn't find fresh canberries so after asking the chef, I used sweetened dried cranberries that had been softened in water and left out steps 6-8, with great results. The sweet/tart combo of the cranberries really went nice with the turkey, the dressing was nice and mellow and the veggies gave it a nice crunch. I overcooked the rice because I used a rice blend and should have followed the package directions instead of the recipe. I'll know better next time! We used the lettuce to make wraps with these. Will definitely make again! Thanks, Mirj.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turkey, Wild Rice and Cranberry Salad

    Serving Size: 1 (281 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 314.1
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 2.5 g
    Cholesterol 38.5 mg
    Sodium 254.9 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 3.4 g
    Sugars 8.4 g
    Protein 16.2 g

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