Wild Rice & Turkey Salad
- 3 cups cooked wild rice
12 oz boneless turkey breast, cooked and cubed
¾ cup finely diced red onion
½ cup each: toasted pepitas, dried blueberries, and dried cranberries
Dressing (whisk together; chill):
1 tbsp ground cinnamon
1 tsp each: ground ginger, salt, and ground black pepper
½ tsp ground mustard
2 tbsp each: apple cider vinegar and walnut oil
6 tbsp canola oil
In large bowl, combine ingredients. Add dressing; toss.
4 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