5 months ago
Turkey Cranberry ‘n Wild Rice Salad
A wonderful way to use up Thanksgiving leftovers! This salad makes a great lunch or light dinner.
8 servings
Preparation time: 20 minutes
refrigeration time, not including time to cook wild rice
Ingredients
1 ½ pounds cooked turkey, cubed
3 cups cooked wild rice
1 ½ cups raw cranberries, coarsely chopped
1 cup chopped celery
⅓ cup chopped green onions
½ cup chopped fresh parsley
¼ cup orange juice
¼ cup egg substitute, (optional)
1 ½ tablespoons cider vinegar
1 tablespoon sugar
1 ½ teaspoons Dijon mustard
½ teaspoon salt
⅓ cup vegetable oil
1 cup slivered almonds, toasted
Directions
- In a large bowl, combine turkey, wild rice, cranberries, celery and green onions.
- In a small bowl, combine parsley, orange juice, vinegar, sugar, mustard and salt.
- Slowly whisk in oil until smooth and slightly thickened.
- Add dressing to turkey mixture and stir in almonds. Cover and refrigerate several hours or overnight before serving.
