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 a bowl.
  4. Refrigerate the salad for at least 15 minutes and up to 2 days. Just before serving, stir in the pecans.

Nutrition Information

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