Turkey And Wild Rice Salad Recipes

PIQUANT TURKEY-WILD RICE SALAD (NO MAYO)

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 WILD RICE SALAD

Steps:

• Cook wild rice until it is fluffy and drain.
• Cook turkey or chicken and cube (boil until cooked).
• Mix into a bowl: cooked wild rice, cooked meat, chopped green onions, water chestnuts, and sliced grapes.
• Mix together dressing ingredients: Miracle Whip, milk, lemon juice, tarragon, salt and pepper.
• Combine dressing and wild rice mixture and refrigerate until ready to use.
• Just before serving, sprinkle with salted cashews.

TURKEY AND WILD RICE SALAD

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.

ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD

Steps:

• For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
• For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
• Pour the dressing over; toss to combine well and chill for about 2 hours.
• Just before serving, toss again and season with salt and black pepper.
• Sprinkle with crispy noodles and green onions.
• Delicious!

SMOKED TURKEY AND WILD RICE SALAD

Steps:

• In a saucepan, bring the water, salt, and pepper to a boil.
• Stir in brown rice and wild rice; return to boiling.
• Lower heat and simmer, covered, for about 45 minutes or until rices are tender and liquid is absorbed.
• Let stand, covered for 5 minutes.
• Add in smoked turkey, celery, green onions, and dates; cover and refrigerate for 2-6 hours.
• Before serving, stir in pears or apples into rice mixture; season to taste with salt/pepper.
• To make dressing: mix together the apple juice concentrate, vinegar, and tarragon.
• Drizzle dressing over rice mixture; toss to coat.
• Serve on lettuce lined plates or bowls.

TURKEY SALAD

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

WILD RICE AND SMOKED TURKEY SALAD

Steps:

• Place in water in a large pot to boil. Add wild rice, brown rice, 1/2 tsp salt, and let return to boil. Reduce heat to low, cover, and cook 45 minute Drain leftover water. Transfer rice to a shallow bowl and set aside to cool.
• Add grapes, smoked turkey, and parsley. Stir well.
• Place vinegar, oil, and remaining salt in a small bowl. and whisk. Pour over rice mixture. Before serving, add avocado and almonds.

TURKEY-WILD RICE SALAD

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.