Roasted Turkey, Wild Rice and Cranberry Salad
Servings = 3 | Serving size =2 cups
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 |
| 1/4 ounce |
red bell pepper (diced) |
| 12 ounces |
roasted turkey breast (cut into 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.
Nutrition Facts
Serving size: 2 cups | Servings 6
Calories 281 | Calories from Fat 93
Amount Per Serving (% Daily Value)
Total Fat 11g (16%) | Saturated Fat 1g (7%)
Monounsaturated Fat 2g | Trans Fat 0g
Cholesterol 42 mg (14 %) | Sodium 491 mg (20 %)
Total Carbohydrates 29g (10%) | Sugars
7g
Dietary Fiber 3g (11%) | Protein 19g
Vitamin A 6% | Vitamin C 14 % | Calcium 2% | Iron
8%
Vitamin K 36 mcg | Potassium 361 mg | Magnesium
72 mg