Turkey Cranberry ‘N Wild Rice Salad
October 3, 2024
A wonderful way to use up Thanksgiving leftovers! This salad makes a great lunch or light dinner.
SERVINGS
8
PREP TIME
20 min
CHILL TIME
several hrs
Ingredients
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1 1/2pounds cooked turkey, cubed
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3cups cooked wild rice
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1 1/2cups raw cranberries, coarsely chopped
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1cup chopped celery
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1/3cup chopped green onions
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1/2cup chopped fresh parsley
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1/4cup orange juice
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1/4cup egg substitute (optional)
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1 1/2tablespoons cider vinegar
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1tablespoon sugar
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1 1/2teaspoons Dijon mustard
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1/2teaspoon salt
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1/3cup vegetable oil
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1cup slivered almonds, toasted
Directions
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1
In a large bowl, combine turkey, wild rice, cranberries, celery and green onions.
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2
In a small bowl, combine parsley, orange juice, vinegar, sugar, mustard and salt.
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3
Slowly whisk in oil until smooth and slightly thickened.
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4
Add dressing to turkey mixture and stir in almonds. Cover and refrigerate several hours or overnight before serving.
This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985 with hundreds of popular recipes, the cookbook includes all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!