Low-Fat Wild Rice Turkey Salad Recipe
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.
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
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
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