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.)



Smoked Turkey and Citrus Wild Rice Salad

Orange Honey Vinaigrette


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.

  • 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.

  • 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.

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.

*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

281 calories; 11 g total fat; 29 mg cholesterol; 537 mg sodium. 31 g carbohydrates; 14 g protein;