Turkey, Cherry, and Wild Rice Salad
- 3 cups cooked wild rice
1 pkg (9 oz) frozen sugar snap peas, cooked and cooled
1 lb turkey breast tenderloin, cooked and cubed
½ cup dried tart cherries
Dressing (whisk together):
¼ cup olive oil
3 tbsp each: soy sauce and lemon juice
1½ tsp ground ginger
1/8 tsp ground black pepper
In large bowl, combine salad ingredients; toss with dressing. Refrigerate at least one hour before serving.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council