Low-Fat Wild Rice Turkey Salad Recipe

Low-Fat Wild Rice Turkey Salad Recipe
Low-Fat Wild Rice Turkey Salad Recipe photo by Taste of Home
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Low-Fat Wild Rice Turkey Salad Recipe

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This tasty turkey salad from Meredith Berg of Hudson, Wisconsin offers a wonderful blend of flavors. With sweet grapes and apples, a dash of cinnamon and crunchy vegetables, it’ll appeal to young and old alike.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 cups cubed cooked turkey breast
  • 2 cups cooked long grain rice
  • 1-1/2 cups cooked wild rice
  • 1-1/2 cups green grapes, halved
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped water chestnuts
  • 1/2 cup fat-free mayonnaise
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup chopped red apple
  • 6 lettuce leaves
  • 6 tablespoons slivered almonds, toasted

Directions

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salt and cinnamon; stir into turkey mixture until combined. Cover and refrigerate for at least 1 hour.
Just before serving, stir in apple. Serve in a lettuce-lined bowl; sprinkle with almonds. Yield: 6 servings.
Originally published as Wild Rice Turkey Salad in Light & Tasty August/September 2006, p27

Nutritional Facts

1-1/3 cups: 279 calories, 5g fat (1g saturated fat), 42mg cholesterol, 494mg sodium, 40g carbohydrate (12g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fruit, 1/2 fat.

  • 2 cups cubed cooked turkey breast
  • 2 cups cooked long grain rice
  • 1-1/2 cups cooked wild rice
  • 1-1/2 cups green grapes, halved
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped water chestnuts
  • 1/2 cup fat-free mayonnaise
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup chopped red apple
  • 6 lettuce leaves
  • 6 tablespoons slivered almonds, toasted
  1. In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salt and cinnamon; stir into turkey mixture until combined. Cover and refrigerate for at least 1 hour.
  2. Just before serving, stir in apple. Serve in a lettuce-lined bowl; sprinkle with almonds. Yield: 6 servings.
Originally published as Wild Rice Turkey Salad in Light & Tasty August/September 2006, p27

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