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Prep 20min
Total1hr20min
Servings4
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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
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Steps
1
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.
2
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.
3
In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
4
On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.
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Make it easier on yourself by preparing the wild rice one night and letting it chill, then adding the rest of the ingredients the next night when you serve this salad.
Whole Grain Serving: 1 1/2
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