BLUEBERRY WALNUT WILD RICE SALAD

BLUEBERRY WALNUT WILD RICE SALAD image

Great Minnesota salad with fresh blueberries and wild rice! Delish!

Provided by Kimber Lewis

Time 1h5m

Number Of Ingredients 17

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Ingredients

3/4 c coarsely chopped walnuts
2 c of blueberries
1/4 tsp sugar
1/8 tsp salt
1/8 tsp white or black pepper
1 tsp fresh tarragon
1 1/2 c wild rice cooked and cooled
6 oz turkey or chicken cut into strips or chunks
DRESSING FOR SALAD
1/2 c juice of one orange
2 Tbsp champagne or white wine vinegar
1 Tbsp chopped flat leaf parsley
2 tsp fresh thyme leaves
1 Tbsp walnut oil (optional)
TO SERVE
1 bunch butter lettuce
1 large orange, peeled cut into segments

Steps:

1. PREHEAT OVEN TO 350 DEGREES. PLACE WALNUTS ON A SHEET PAN AND BAKE FOR 5-7 MINUTES, UNTIL LIGHTLY TOASTED. SET ASIDE TO COOL. WASH AND DRAIN BLUEBERRIES, REMOVING ANY STEMS. TURN BERRIES INTO A LARGE BOWL. ADD SUGAR, SALT, PEPPER AND TARRAGON. TOSS TO COAT. LET STAND 15 MINUTES. ADD WILD RICE, MEAT AND WALNUTS. IN A SMALL BOWL COMBINE THE ORANGE JUICE, VINEGAR, PARSLEY, THYME (AND OIL IF USING). POUR OVER BLUEBERRY MIXTURE AND MIX WELL. DIVIDE BUTTER LETTUCE AND ORANGE SEGMENTS AMONG 4 PLATES. TOP EACH WITH ¼ CUP OF THE BLUEBERRY WALNUT SALAD MIXTURE. SERVE AT ROOM TEMPERATURE. NOTES: MAY BE MADE 2 HOURS AHEAD

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