Here’s a distinctive turkey and wild rice salad packed with walnuts and berries – a flavorful dinner!
Turkey-Wild Rice Salad
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 4
- 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
Instructions
-
Step1Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
-
Step2Sprinkle 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.
-
Step3In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
-
Step4On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.
Nutrition
390
Calories
7g
Total Fat
34g
Protein
48g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 390
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 24%
- Sodium
- 650mg
- 27%
- Potassium
- 500mg
- 14%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 12g
- Protein
- 34g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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