Best 6 Piquant Turkey Wild Rice Salad No Mayo Recipes

**Piquant Turkey Wild Rice Salad: A Delightful Medley of Flavors and Textures**

Experience a culinary journey with our tantalizing Piquant Turkey Wild Rice Salad recipe. This vibrant dish combines succulent turkey, nutty wild rice, crisp vegetables, and a zesty dressing to deliver a symphony of flavors and textures. Perfect for a light lunch, quick dinner, or a potluck gathering, this versatile salad offers a delightful balance of protein, fiber, and essential nutrients. Whether you're a seasoned cook or a beginner in the kitchen, our detailed instructions will guide you through the process of creating this flavorful salad. Get ready to tantalize your taste buds and impress your family and friends with this irresistible Piquant Turkey Wild Rice Salad.

**Additional Recipes to Explore:**

* **Tangy Lemon Chicken Salad:** Discover a refreshing take on the classic chicken salad with this tangy lemon variation. Bursting with the brightness of lemon and herbs, this salad is a perfect choice for a light and flavorful meal.

* **Creamy Cucumber Salad:** Experience the cool and refreshing flavors of summer in this creamy cucumber salad. With its creamy dressing and crisp cucumbers, this salad is a delightful side dish for any summer gathering.

* **Easy Tuna Salad:** Enjoy a quick and easy tuna salad recipe that's perfect for busy weeknights. Packed with protein and flavor, this classic salad is a versatile addition to your lunch or dinner menu.

* **Savory Broccoli Salad:** Indulge in a crunchy and flavorful broccoli salad that's loaded with roasted broccoli, bacon, and a tangy dressing. This salad is a great option for a potluck or as a side dish for your next barbecue.

Let's cook with our recipes!

PIQUANT TURKEY-WILD RICE SALAD (NO MAYO)

Piquant Turkey-Wild Rice Salad (No Mayo) image

Here's a healthy recipe for turkey salad. I like it because the sodium content is fairly low. If you, too, are trying to reduce sodium, be sure to read the label on the mustard as there is considerable variability in sodium levels between brands. I admit that I prefer a mixture of breast meat and dark meat, but stick to breast meat if you want the lowest fat content. Sometimes I substitute raw snow peas, trimmed and halved, or cooked frozen peas for the beans (snow peas add crunch). Use a good quality balsamic vinegar and olive oil. You can use left-overs for the grains. Preparation time does not include the time it takes to cook the grains which can be up to 3/4 hour.

Provided by echo echo

Categories Poultry

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup wild rice, cooked and rinsed with cold water
1 cup barley, cooked and rinsed with cold water
2 1/2-3 cups cooked turkey, chopped
1 small onion, chopped
2 cups cooked green beans, cut into 1 inch lengths
1 medium bell pepper, chopped (any color)
2 tablespoons fresh parsley, finely chopped
black pepper, to taste
2 tablespoons honey mustard
1/4 cup balsamic vinegar
1/3 cup olive oil

Steps:

Mix together the rice and barley in a large salad bowl.
Toss with the turkey, onion, beans, parsley and pepper.
Shake the dressing ingredients in a covered jar and toss with the salad to coat.
Serve immediately or refrigerate until serving.

TURKEY AND WILD RICE SALAD

Turkey and Wild Rice Salad image

I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It's one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.

Provided by Martha Rose Shulman

Categories dinner, salads and dressings

Time 1h

Yield Serves four

Number Of Ingredients 16

Ingredients

3 1/2 cups turkey or chicken stock, or water
Salt
1 cup wild rice
2 cups shredded or diced turkey
2 stalks celery, thinly sliced
6 mushrooms, thinly sliced
1/4 cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives
1/4 cup pomegranate seeds (optional)
2 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar or champagne vinegar
Salt
freshly ground pepper
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it's tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.
While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.

Nutrition Facts : @context http, Calories 622, UnsaturatedFat 24 grams, Carbohydrate 35 grams, Fat 32 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 736 milligrams, Sugar 2 grams, TransFat 0 grams

TURKEY-WILD RICE SALAD

Turkey-Wild Rice Salad image

Here's a distinctive turkey and wild rice salad packed with walnuts and berries - a flavorful dinner!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup uncooked wild rice
2 1/2 cups water
1 lb uncooked turkey breast slices, about 1/4 inch thick
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves
1/4 cup chopped walnuts
1/4 cup sweetened dried cranberries
4 medium green onions, chopped (1/4 cup)
1/4 teaspoon salt
1/2 cup fresh raspberries
4 large leaf lettuce leaves
1/2 cup raspberry vinaigrette dressing

Steps:

Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
Sprinkle turkey with seasoned salt and marjoram. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet 4 to 6 minutes, turning once, until no longer pink in center. Cut into 2-inch pieces.
In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.

Nutrition Facts : Calories 390, Carbohydrate 48 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 12 g, TransFat 0 g

PIQUANT CHEESE SALAD (NO MAYO OR PASTA)

Piquant Cheese Salad (No Mayo or Pasta) image

Here's another recipe from THE BEST OF COOKING by Arne Kruger & Annette Wolter, this time a great make-ahead summer salad full of color, flavor & textural crunch that is ideal for patio grill party, picnic, camping & potluck occasions. The recipe suggests a mildly-flavored & not very hard cheddar cheese, but allows for subs such as Gouda or Monterey Jack. (Please see note that follows the prep) Enjoy

Provided by twissis

Categories Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces cheddar cheese (cut in small cubes)
2 small onions (sliced in rings, or 3-4 boiling size onions sliced in rings)
6 ounces salami (diced, may sub pepperoni)
4 small tomatoes (seeded & diced)
6 sweet gherkins (cut in 1/4-in slices)
3 tablespoons brown sugar
2 tablespoons pineapple juice
3 drops Tabasco sauce
1 teaspoon black pepper
4 tablespoons olive oil
4 ounces pineapple chunks (diced)
fresh chives (chopped, garnish) (optional)

Steps:

In a serving bowl, mix cubed cheese, onion rings, diced salami, diced tomato & sliced gherkins.
In a separate bowl, combine brown sugar, pineapple juice, Tabasco, pepper, olive oil & diced pineapple chunks. (I use a glass jar w/a tight lid & just shake to combine).
Just b4 serving, toss salad in dressing & serve garnished w/chopped chives as desired.
NOTE: To make ahead & avoid a mushy cheese effect, follow same prep except DO NOT include diced cheese in the mix of Step 1. Store the cheese ready to use in a sandwich bag or refrigerator container & combine w/salad ingredients at the same time the dressing is added just before serving.

LOW-FAT WILD RICE TURKEY SALAD

Low-Fat Wild Rice Turkey Salad image

This tasty turkey salad from Meredith Berg of Hudson, Wisconsin offers a wonderful blend of flavors. With sweet grapes and apples, a dash of cinnamon and crunchy vegetables, it'll appeal to young and old alike.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 cups cubed cooked turkey breast
2 cups cooked long grain rice
1-1/2 cups cooked wild rice
1-1/2 cups green grapes, halved
1/2 cup thinly sliced celery
1/2 cup chopped water chestnuts
1/2 cup fat-free mayonnaise
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chopped red apple
6 lettuce leaves
6 tablespoons slivered almonds, toasted

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salt and cinnamon; stir into turkey mixture until combined. Cover and refrigerate for at least 1 hour. , Just before serving, stir in apple. Serve in a lettuce-lined bowl; sprinkle with almonds.

Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 494mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

PIQUANT EGG SALAD

Piquant Egg Salad image

This can be eaten just as a salad or as a sandwich filling. It's good on sourdough bread. It should not be necessary to add salt.

Provided by Chocolatl

Categories < 15 Mins

Time 8m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 link andouille sausage, diced
2 teaspoons vegetable oil, if needed
6 hard-boiled eggs, shelled and chopped
2 stalks celery, thinly sliced
10 large black olives, halved
1/2 cup mayonnaise
1/2 teaspoon prepared horseradish (to taste)
black pepper, to taste (optional)

Steps:

In a skillet over medium-high heat, saute Andouille until well-browned.
Add oil only if necessary to prevent burning.Drain and cool.
Combine cooled sausage with all other ingredients.
Cover and chill.
Serve cold.

Nutrition Facts : Calories 302.5, Fat 24.1, SaturatedFat 5.3, Cholesterol 293.3, Sodium 525.9, Carbohydrate 9.7, Fiber 0.7, Sugar 3.2, Protein 11.9

Tips:

For added flavor, use a combination of wild rice and brown rice.
If you don't have any leftover turkey, you can use cooked chicken or tofu instead.
For a vegetarian version, omit the turkey and add more vegetables, such as roasted sweet potatoes or butternut squash.
To save time, you can use pre-cooked wild rice or microwaveable rice.
Feel free to add other ingredients to the salad, such as chopped nuts, dried fruit, or crumbled cheese.
The salad can be served immediately or chilled for later.

Conclusion:

This piquant turkey wild rice salad is a healthy and flavorful dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover turkey after Thanksgiving or Christmas. The salad is packed with protein, fiber, and vitamins, and it is also low in calories and fat. With its bright and tangy dressing, this salad is sure to please everyone at your table.