TURKEY-WILD RICE SALAD

Turkey-Wild Rice Salad image

Here's a distinctive turkey and wild rice salad packed with walnuts and berries - a flavorful dinner!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 4

Number Of Ingredients 12

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Ingredients

1 cup uncooked wild rice
2 1/2 cups water
1 lb uncooked turkey breast slices, about 1/4 inch thick
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves
1/4 cup chopped walnuts
1/4 cup sweetened dried cranberries
4 medium green onions, chopped (1/4 cup)
1/4 teaspoon salt
1/2 cup fresh raspberries
4 large leaf lettuce leaves
1/2 cup raspberry vinaigrette dressing

Steps:

Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
Sprinkle turkey with seasoned salt and marjoram. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet 4 to 6 minutes, turning once, until no longer pink in center. Cut into 2-inch pieces.
In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.

Nutrition Facts : Calories 390, Carbohydrate 48 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 12 g, TransFat 0 g