Turkey Cranberry ‘N Wild Rice Salad

By Lunds & Byerlys

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

  • 1 1/2
    pounds cooked turkey, cubed
  • 3
    cups cooked wild rice
  • 1 1/2
    cups raw cranberries, coarsely chopped
  • 1
    cup chopped celery
  • 1/3
    cup chopped green onions
  • 1/2
    cup chopped fresh parsley
  • 1/4
    cup orange juice
  • 1/4
    cup egg substitute (optional)
  • 1 1/2
    tablespoons cider vinegar
  • 1
    tablespoon sugar
  • 1 1/2
    teaspoons Dijon mustard
  • 1/2
    teaspoon salt
  • 1/3
    cup vegetable oil
  • 1
    cup slivered almonds, toasted

Directions

  1. 1

    In a large bowl, combine turkey, wild rice, cranberries, celery and green onions.

  2. 2

    In a small bowl, combine parsley, orange juice, vinegar, sugar, mustard and salt.

  3. 3

    Slowly whisk in oil until smooth and slightly thickened.

  4. 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!

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