Turkey-Wild Rice Salad

Here’s a distinctive turkey and wild rice salad packed with walnuts and berries – a flavorful dinner!

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 4

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
  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
650mg
650%;
Total Carbohydrate
48g
48%
(Dietary Fiber
5g
5%
  Sugars
12g
12%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
4%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.