Smoked Turkey and Citrus Wild Rice Salad | Midwest Living
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Smoked Turkey and Citrus Wild Rice Salad

Smoked Turkey and Citrus Wild Rice Salad

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  • Makes: 6 servings
  • Yield: 5 cups rice mixture, 8 cups greens
  • Hands On 20 mins
  • Total Time 1 hr

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This main-dish salad is just what the doctor ordered after the holidays, bursting with color and fresh flavor. The recipe comes from the Birchwood Cafe Cookbook (University of MInnesota Press, $29.95). (Note: You'll end up with extra dressing, but that's just fine ... stash it in the fridge to wake up any salad.)

Ingredients

    Smoked Turkey and Citrus Wild Rice Salad
  • 1/2 cup uncooked wild rice
  • 1/2 pound shredded smoked turkey or chicken (1 cup)
  • 1 stalk celery, chopped (1/2 cup)
  • 1 small white onion, chopped (1/2 cup)
  • 1 small red bell pepper, seeded and chopped (1/2 cup)
  • 1/2 cup dried cherries
  • Orange Honey Vinaigrette (recipe below)
  • Salt
  • Freshly ground pepper
  • 2 small oranges or satsumas, peeled and sectioned
  • 5 -6 ounces mixed greens
  • Microgreens (optional)*
  • Orange Honey Vinaigrette
  • 1/2 cup rice bran oil or mild olive oil
  • 1/4 cup orange juice
  • 1/4 cup white wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon chopped shallot
  • 1 teaspoon ground coriander
  • 1 clove garlic, minced
  • Salt
  • Freshly ground pepper

Directions

  1. Smoked Turkey and Wild Rice Salad: Bring 3 cups of water to a boil. Add the wild rice and a pinch of salt, and reduce the heat. Simmer the rice until it is tender, about 40 minutes. Drain the rice, and let it cool.
  2. Smoked Turkey and Wild Rice Salad: In a large bowl, combine wild rice, turkey, celery, onion, bell pepper and cherries. Add just enough vinaigrette to lightly coat, about 1/2 cup. Season to taste with salt and pepper.
  3. Smoked Turkey and Wild Rice Salad: Arrange the mixed greens on a platter or plates. Spoon the rice mixture onto the mixed greens. Garnish with orange slices and microgreens, if desired.
  4. Orange Honey Vinaigrette: In a blender, combine oil, orange juice, vinegar, honey, shallot, coriander, and garlic. Cover and blend until smooth. Season to taste with salt and pepper. Store in a screw-top jar in the refrigerator. Makes 1 cup dressing.

Tip

  • *Shopping Tip A chef favorite for garnishing dishes, microgreens are essentially baby plants, such as tiny, tender radish tops. Find them at specialty markets.

Nutrition Facts

(Smoked Turkey and Citrus Wild Rice Salad)

Servings Per Recipe 6, calcium (mg) 51, iron (mg) 1, Fat, total (g) 11, vit. C (mg) 40, chol. (mg) 29, Thiamin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, carb. (g) 31, Niacin (mg) 3, vit. A (IU) 1179, sugar (g) 17, Potassium (mg) 435, pro. (g) 14, cal. (kcal) 281, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 4, Folate (µg) 61, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, sodium (mg) 537

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