Turkey, Wild Rice and Cranberry Salad

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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