Cherry, Turkey & Wild Rice Salad

Cherry, Turkey & Wild Rice Salad

A zesty orange vinaigrette dresses this rice-and-greens salad loaded with fresh cherries, chopped turkey breast and toasted pecans.

6

Servings

55 mins

Total time

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Main Ingredients

  • 4 cups water,
  • 1 cup uncooked wild rice,
  • 2 cups chopped cooked turkey breast,
  • 1½ cups halved pitted fresh sweet cherries,
  • ½ cup sliced celery (1 stalk),
  • 1 teaspoon finely shredded orange peel,
  • 3 tablespoons orange juice,
  • 2 tablespoons canola oil,
  • 2 tablespoons white-wine vinegar or white balsamic vinegar,
  • 1 teaspoon sugar,
  • ¼ teaspoon salt,
  • ¼ teaspoon ground black pepper,
  • 6 cups torn butterhead (Boston or bibb) lettuce or packaged fresh baby spinach,
  • ¼ cup chopped pecans, toasted,

Cooking Instructions

Step 1

In a medium saucepan, combine water and rice. Bring to a boil over medium-high heat; reduce heat. Simmer, covered, for 45 to 50 minutes or until rice is tender. Drain. Place rice in a large mixing bowl; cool. Add turkey, cherries, and celery to cooled rice.

Step 2

For dressing, in a small bowl whisk together orange peel, orange juice, oil, vinegar, sugar, salt and pepper. Pour over rice mixture. Toss to combine. Cover and chill for up to 24 hours.

Step 3

To serve, arrange lettuce or spinach on a serving platter. Spoon rice mixture over lettuce. Sprinkle with pecans.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.