Turkey, Wild Rice and Cranberry Salad
This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey.
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INGREDIENTS
Nutrition- 3cups water
- 1
- 1cup wild rice
- 1⁄2teaspoon salt
- 1cup cranberries
- 1tablespoon sugar
- 1⁄2cup diced carrot
- 1⁄4cup olive oil
- 2tablespoons fresh lemon juice
- 1
- salt and pepper
- 3⁄4
- 1⁄2cup chopped celery
- 1⁄2cup chopped fresh parsley
- 1⁄2cup chopped red onion
- 1⁄4cup raisins
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DIRECTIONS
- Bring 3 cups water, wild rice and 1/2 tsp 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 tbsp water in heavy small saucepan.
- Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
- Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
- Transfer to plate and refrigerate until chilled.
- Steam carrots until crisp-tender, about 4 minutes.
- Rinse carrot with cold water to cool.
- Whisk olive oil, lemon juice and garlic to blend in small bowl.
- Season dressing 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 prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
- Divide salad among plates and serve.
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