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Recipe by
Better Homes & Gardens
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 cook time
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.
