Best Turkey Wild Rice And Cranberry Salad Recipes

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

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

TURKEY AND WILD RICE SALAD

Turkey and Wild Rice Salad image

I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It's one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.

Provided by Martha Rose Shulman

Categories dinner, salads and dressings

Time 1h

Yield Serves four

Number Of Ingredients 16

Ingredients

3 1/2 cups turkey or chicken stock, or water
Salt
1 cup wild rice
2 cups shredded or diced turkey
2 stalks celery, thinly sliced
6 mushrooms, thinly sliced
1/4 cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives
1/4 cup pomegranate seeds (optional)
2 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar or champagne vinegar
Salt
freshly ground pepper
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it's tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.
While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.

Nutrition Facts : @context http, Calories 622, UnsaturatedFat 24 grams, Carbohydrate 35 grams, Fat 32 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 736 milligrams, Sugar 2 grams, TransFat 0 grams

CRANBERRY AND TURKEY SALAD

Cranberry and Turkey Salad image

This is great on a croissant, in a pita pocket, or on bread. It's a great use for leftover turkey.

Provided by Jodi

Categories Salad

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

3 cups chopped cooked turkey
½ cup dried cranberries
½ cup sliced almonds
2 stalks celery, chopped
2 tablespoons mayonnaise

Steps:

Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 15.4 g, Cholesterol 82.4 mg, Fat 16.7 g, Fiber 2.2 g, Protein 33.4 g, SaturatedFat 3 g, Sodium 128.7 mg, Sugar 10.4 g

TURKEY, WILD RICE AND CRANBERRY SALAD

Turkey, Wild Rice and Cranberry Salad image

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

Provided by Mirj2338

Categories Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 cups water
1 tablespoon water (in addition to the above)
1 cup wild rice
1/2 teaspoon salt
1 cup cranberries
1 tablespoon sugar
1/2 cup diced carrot
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
salt and pepper
3/4 lb cooked turkey, , shredded (, about 2 cups)
1/2 cup chopped celery
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1/4 cup raisins
green leaf lettuce

Steps:

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.