Best 4 Turkey Wild Rice And Cranberry Salad Recipes
**Indulge in a Culinary Symphony: Turkey, Wild Rice, and Cranberry Salad**
Autumn's bounty comes alive in this vibrant and flavorful Turkey, Wild Rice, and Cranberry Salad. A symphony of textures and tastes, this delectable dish marries tender turkey, nutty wild rice, and tart cranberries, creating a harmonious balance that delights the palate. It's a culinary masterpiece perfect for potlucks, holiday gatherings, or a wholesome weeknight meal. With its vibrant colors and irresistible flavors, this salad is sure to be a hit among family and friends.
**Additional Recipe Ideas for Your Culinary Journey:**
- **Cranberry-Orange Relish:** Amplify your salad's tanginess with this sweet and tangy cranberry-orange relish. Bursting with the vibrant flavors of cranberries, oranges, and warm spices, this relish adds a burst of freshness to your salad.
- **Creamy Feta Dressing:** Elevate your salad dressing game with this luscious creamy feta dressing. Crafted with tangy feta cheese, smooth cream, and a hint of garlic, this dressing adds a rich and creamy dimension to the salad, balancing the tartness of the cranberries and the savoriness of the turkey.
- **Homemade Croutons:** Elevate your salad's texture with these crispy and golden homemade croutons. Made with crusty bread cubes tossed in olive oil, herbs, and a touch of garlic, these croutons add a delightful crunch and a savory touch to each bite.
- **Wild Rice Pilaf:** Embark on a culinary adventure with this aromatic wild rice pilaf. A medley of nutty wild rice, fragrant herbs, and savory vegetables, this pilaf is a perfect accompaniment to the turkey and cranberry salad.
TURKEY, WILD RICE AND CRANBERRY SALAD
This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
- Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
- Cool rice completely.
- Set aside.
- Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
- Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
- Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
- Transfer to plate and refrigerate until chilled.
- Steam carrots until crisp-tender, about 4 minutes.
- Rinse carrot with cold water to cool.
- Whisk olive oil, lemon juice and garlic to blend in small bowl.
- Season dressing with salt and pepper.
- Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
- Pour dressing over.
- Add cranberries and toss thoroughly.
- (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
- Divide salad among plates and serve.
TURKEY WILD RICE SALAD
Serve up a medley of textures and tastes with this colorful luncheon idea from our Test Kitchen. Crunchy celery, pepper and pecans combine with juicy grapes and dried cherries, wild rice and leftover turkey in this easy standout salad. You can substitute instant brown rice for the wild rice.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Drizzle with vinaigrette and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 228 calories, Fat 7g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 83mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
WILD RICE TURKEY SALAD
I tasted a wonderful wild rice and chicken salad at a restaurant during a stay at our cabin, so I developed this recipe using turkey when I returned home.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayonnaise, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours., Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews.
Nutrition Facts : Calories 544 calories, Fat 35g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 661mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.
TURKEY AND WILD RICE SALAD
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
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
Tips for Making Turkey Wild Rice and Cranberry Salad
- Use high-quality ingredients. The better the ingredients, the better the salad will be. Look for fresh, flavorful turkey, wild rice, and cranberries.
- Cook the wild rice according to the package directions. Be sure to rinse the rice well before cooking.
- Let the wild rice cool completely before adding it to the salad. This will help prevent the salad from becoming soggy.
- Chop the turkey and celery into small pieces. This will make it easier to eat the salad.
- Use a light dressing. A heavy dressing will overwhelm the other flavors in the salad.
- Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.
Conclusion
Turkey Wild Rice and Cranberry Salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are serving it as a main course or a side dish, this salad is sure to be a hit.
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