New England Wild Rice Salad Bowl
Lisa Keys, Kennett Square, PA
2026 Wild Rice Recipe Contest Finalist
- 1 cup diced apple
2 tbsp lemon juice, reserving for dressing
2½ cups cooked wild rice
1 cup each, torn: Boston lettuce and arugula
½ lb deli smoked turkey, ½" thick, cut into bite-sized pieces
½ cup diced Vermont sharp cheddar cheese, garnish
1 pkg (3.5 oz) dried and sweet cranberries and glazed walnuts salad topping, garnish
Dressing (whisk together; chill):
reserved lemon juice
¼ cup balsamic vinegar
2 tbsp real maple syrup
1 tsp Dijon mustard
½ tsp kosher salt
¼ tsp ground black pepper
1/8 tsp each: garlic powder and dried thyme
½ cup canola oil
In small bowl, toss apples with lemon juice; set aside. In large bowl, toss wild rice, lettuce, arugula, and turkey. Using slotted spoon, transfer apples to wild rice mixture; reserve lemon juice for dressing. Add dressing; toss. Garnish.
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