Ham, Turkey and Wild Rice Salad Recipe

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Ham, Turkey and Wild Rice Salad Recipe

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As a nutritionist, I'm always trying to get my family to enjoy—or at least eat!—foods that are good for them. They love the combination of flavors in this salad.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 5 cups cooked wild rice
  • 1/2 cup Western salad dressing
  • 1 cup cubed fully cooked ham
  • 1 cup cubed cooked turkey
  • 1 cup thinly sliced celery
  • 1 cup frozen peas, thawed
  • 2/3 cup thinly sliced radishes
  • 1/2 cup finely chopped onion
  • 1 cup mayonnaise
  • 2 teaspoon prepared mustard
  • 1/4 to 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine rice and dressing; cover and chill overnight. Add ham, turkey, celery, peas, radishes and onion. Combine mayonnaise, mustard, curry, salt and pepper; mix well. Stir into salad. Cover and refrigerate for at least 2 hours. Yield: 8-10 servings.
Originally published as Ham, Turkey and Wild Rice Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p53

Nutritional Facts

1 cup: 360 calories, 24g fat (4g saturated fat), 26mg cholesterol, 573mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 11g protein.

  • 5 cups cooked wild rice
  • 1/2 cup Western salad dressing
  • 1 cup cubed fully cooked ham
  • 1 cup cubed cooked turkey
  • 1 cup thinly sliced celery
  • 1 cup frozen peas, thawed
  • 2/3 cup thinly sliced radishes
  • 1/2 cup finely chopped onion
  • 1 cup mayonnaise
  • 2 teaspoon prepared mustard
  • 1/4 to 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large bowl, combine rice and dressing; cover and chill overnight. Add ham, turkey, celery, peas, radishes and onion. Combine mayonnaise, mustard, curry, salt and pepper; mix well. Stir into salad. Cover and refrigerate for at least 2 hours. Yield: 8-10 servings.
Originally published as Ham, Turkey and Wild Rice Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p53

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