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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

 


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