Grape'n Turkey Wild Rice Salad

    4 cups cooked wild rice
    2 cups cubed Jennie-O® Oven Roasted Turkey Breast
    1/2 cup thinly sliced green onions
    1 can (8 oz) sliced water chestnuts, drained
    salt and pepper, to taste
    1/2 lb seedless green grapes, halved
    2/3 cup cashews

    Dressing (whisk together):
    1/2 cup mayonnaise
    1 tsp lemon juice
    2 tbsp milk
    1/4 tsp tarragon

In large bowl, combine wild rice, turkey, onions, water chestnuts, salt and pepper; toss with dressing. Chill. Just before serving, fold in grapes and cashews.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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