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Published on January 29, 2019

Turkey, Cranberry and Wild Rice Salad

Turkey, Cranberry and Wild Rice Salad


  • 1 cup wild rice blend
  • 1 cup cooked turkey breast, chopped
  • 2 stalks celery, sliced (about 1 cup)
  • 1/2 cup dried cranberries
  • 2 tablespoons olive or canola oil
  • 2 tablespoons balsamic vinegar
  • 1/2 cup pecans, chopped and lightly toasted


  1. Prepare the rice according to package directions, using water or chicken broth.
  2. In a medium bowl, combine the turkey, celery, and cranberries.
  3. When the rice is cooked, add to the bowl. Combine oil and vinegar, toss into ingredients in bowl.
  4. Refrigerate the salad for at least 15 minutes and up to 2 days. Just before serving, stir in the pecans.

Serves: 8 (Amount per 1 cup serving)
Calories: 82, Fat: 10g, Carbohydrates: 32g, Fiber: 4g, Protein: 10g, Sodium: 130mg