Turkey, Cherry and Wild Rice Salad

    3 cups cooked wild rice
    1 box (9 oz) Green Giant® Frozen Sugar Snap Peas, cooked and cooled
    1 lb Jennie-O® Origional Premium Turkey Breast tenderloin, cooked and cubed
    1/2 cup dried tart cherries

    Dressing (whisk together):
    1/4 cup olive oil
    3 tbsp each: soy sauce and lemon juice
    1 1/2 tsp ground ginger
    1/8 tsp

In large bowl, combine salad ingredients; toss with dressing. Refigerate at least one hour before serving.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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