Turkey and Wild Rice Salad
Turkey and Wild Rice Salad by David Slater, chef de cuisine at Emeril's
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Servings:
8

Use up your Thanksgiving turkey by adding in to this easy wild rice salad. Lemon juice and red wine vinegar give it a bright, zingy punch.

Ingredients

    • 3 cups cooked Lundberg Wild Rice Blend or a combination of your favorite rice
    • 2 cups cooked, fresh turkey breast
    • 1/2 cup assorted dried fruits such as cranberry, sour cherry and apricot
    • 1/2 cup chopped toasted almonds
    • Juice and zest from 1 orange
    • 1/4 cup red wine vinegar
    • 1 tablespoon chopped parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

Preparation

In a large mixing bowl, combine all of the ingredients and toss well to combine. Let stand for at least 10 minutes before serving.

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