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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Best Foods and Hellman's mayonnaises are gluten-free.

De gustibus non disputandem est. (There is no arguing taste.)

The refrigerator light goes on...

While this is perfect for that leftover holiday turkey this is a fantastic recipe that you can use almost any meat with. Try leftover roasted chicken breast, flank steak or pork tenderloin. Even though it’s a chilled salad it is a great part of a cold weather meal because of the hearty ingredients.

Salt

I have chosen to talk about salt here for a reason.  Rice needs salt.  But how much salt and how to use it? 

The answer to the first question is not easy to answer but it appears that it should be no less than 300 mg per 1/2 cup serving.  Many people will need to feel that the dish tastes salty enough but from the research that I have read as well as tasting foods and having others taste recipes this is the minimum necessary. 

There are other flavors in a particular recipe that dictate how salty a final dish actually tastes.  The amount of salt that you normally eat is a factor also. 

Since there are 2400 mg of sodium in a teaspoon that means that each serving of rice should have about 1/8 teaspoon.  This is a good starting place but keep in mind that there will be salt in the cheese.  In this case another 117 mg.   I have found, in general, that recipes with 450 mg in a serving are satisfying to almost everyone. 

Roasted Turkey, Wild Rice and Cranberry Salad

Servings = 3 | Serving size =2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

Makes great leftovers. Allow an additional hour for chilling.

3 cups	water
1 cup	wild rice
1/4 tsp	dried rosemary
1/2 tsp	salt
1/3 cup	dried sweetened cranberries
1/4 cup	chopped pecans
1 small	shallot (minced)
2	ribs celery (diced)
1/4	red bell pepper (diced)
12 ounces	roasted turkey breast (cut into 1/2 inch cubes)
1/2 cup	reduced fat mayonnaise
1/4 tsp	salt

In a medium sauce pan, heat the water, salt and rosemary. When the water boils, stir in the wild rice.

Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes. Remove from the sauce pan and place in a large mixing bowl. Let cool for about ten minutes and the put in the refrigerator for 15 minutes to cool.

When the rice is cool add the cranberries, pecans, shallots, celery, red pepper, turkey breast, mayonnaise and salt to the bowl and fold together gently. Chill for at least 40 minutes.