Dill Pickle Wild Rice & Turkey Salad
- 3 cups cooked wild rice
1½ cups cooked and cubed turkey breast
¾ cup chopped dill pickles
½ cup finely chopped celery
¼ cup each, finely chopped: red onion and fresh dill
½ cup shredded cheddar cheese, garnish
¼ cup sunflower seeds, garnish
Dressing (whisk together; chill):
½ cup mayonnaise
1½ tbsp dill pickle juice
1 tsp each: Dijon mustard and garlic powder
salt and ground black pepper, to taste
In large bowl, combine ingredients. Add dressing; toss. Chill 30 minutes; garnish.
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