Turkey-Wild Rice Salad

  • Prep 20 min
  • Total 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

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.

  • 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 Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
650mg
27%
Potassium
500mg
14%
Total Carbohydrate
48g
16%
Dietary Fiber
5g
20%
Sugars
12g
Protein
34g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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