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Smoked Turkey, Walnut And Wild Rice Salad

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Ingredients
For dressing
  Red wine vinegar 1 Cup (16 tbs)
  Dijon mustard 3 Tablespoon
  Olive oil 2 Cup (32 tbs)
  Hazelnut oil 1 Cup (16 tbs)
  Freshly ground pepper To Taste
  Salt To Taste
For salad
  Long grain wild rice 24 Ounce (4 Packages Uncle Ben'S Of 6 Ounce Each)
  Instant wild rice 12 Ounce, cooked and cooled (2 Packages)
  Smoked turkey 3 Pound, cut into bite size cubes
  Celery 2 Cup (32 tbs), finley diced
  Shallots/1/2 red onion 4 , finely minced
  Sun-dried tomatoes 15 , drained and chopped
  Toasted walnuts 1 1⁄2 Cup (24 tbs), coarsely chopped and divided
  Oranges 3 , peeled and cut into small pieces
  Mushrooms 1 1⁄2 Pound, thinly sliced
  Avocados 4 , pitted, peeled and cut into 1/2 inch cubes, divided
  Ruby lettuce 1 (For Serving Bowl)
  Chopped walnuts 2 Tablespoon (For Garnish)
  Chopped parsley 2 Tablespoon (For Garnish)
Directions

MAKING
1) Prepare dressing in a small bowl whisk together vinegar and mustard.
2) Whisk olive and hazelnut oils.
3) Sprinkle salt and pepper and keep aside.
4) In a mixing bowl, mix cooled rice, turkey, celery and onion with some of the dressing.
5) Refrigerate the dressing overnight if desired.
6) Two hours before serving mix dried tomatoes and 1 cup walnuts.
7) One hour before serving add the oranges and mushrooms tossed with a little dressing.
8) Gently toss the avocados. Keep some dressing aside for garnishing.

SERVING
9) Before serving, line a large platter with ruby lettuce.
10) Toss salad with remaining vinaigrette and spoon into serving platter.
11) Garnish with remaining avocado and 1/2 cup of the walnuts.
12) Sprinkle chopped parsley on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Turkey
Preparation Time: 
15 Minutes
Servings: 
4

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