Wild Rice Salad with Smoked Turkey

Yield: 8 cups (1.9L)

Servings: 4

Related recipes: Berries, Celery, Citrus, Dairy-Free, Easy, Egg-Free, Fruit, Lettuce, Low-Sodium, Main Dishes, Natural Sweetener, Nuts and Seeds, Potlucks, Rice, Salads, Summer

The most time-consuming aspect of this recipe is cooking the wild rice. If you are short on time, you can cook the rice a day or two ahead of time.

Ingredients

6 cups (1.4L) water

1 cup (200g) wild rice, uncooked

1/2 pound (230g) smoked turkey breast, diced

1 cup (150g) celery, diced

1/2 cup (75g) dried cranberries

8 lettuce leaves

2 Tbsp (20g) hazelnuts, toasted and chopped

Dressing:

1/4 cup (60mL) orange juice, frozen concentrate, thawed

2 Tbsp (30mL) fresh lemon juice

1 Tbsp (15mL) olive oil

1 Tbsp (15mL) water

2 tsp (10g) Dijon mustard

1 tsp (5mL) Worcestershire sauce

Directions

Bring water to a boil in a medium sauce pan and stir in wild rice. Reduce heat and simmer, partially covered, stirring occasionally. Cook for 1 hour or until tender. Drain and cool.

Place rice, turkey, celery, and cranberries in a bowl and mix together.

Prepare dressing: combine orange juice concentrate, lemon juice, water, mustard, and Worcester sauce in a bowl; stir well. Pour over rice mixture; toss well. Cover and chill.

Serve on a lettuce leaf. Sprinkle with toasted hazelnuts.

Nutrition Facts
Calories: 339
Total Fat: 11g
% Calories from fat: 27%
Protein: 22g
Carbohydrate: 40g
Cholesterol: 39mg
Sodium: 118mg