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.)

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Ingredients

Smoked Turkey and Citrus Wild Rice Salad

Orange Honey Vinaigrette

Directions

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.

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  • 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;

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