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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council