1Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
2Sprinkle 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.
3In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
4On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.