Orange-Wild Rice Salad with Smoked Turkey Recipe

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Orange-Wild Rice Salad with Smoked Turkey Recipe
Orange-Wild Rice Salad with Smoked Turkey Recipe photo by Taste of Home
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Orange-Wild Rice Salad with Smoked Turkey Recipe

Read Reviews
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Publisher Photo
For picnics and potlucks, we make a salad of smoked turkey, wild rice and dried cherries. The citrus dressing is refreshing and light. —Sharon Tipton, Casselberry, FL
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling

Ingredients

  • 2 packages (2-3/4 ounces each) quick-cooking wild rice
  • 1/2 pound deli smoked turkey, cubed (about 1-3/4 cups)
  • 1 cup orange sections
  • 1 celery rib, chopped
  • 1/3 cup dried cherries
  • DRESSING:
  • 6 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Directions

Cook wild rice according to package directions. Transfer to a large bowl; cool completely.
Add turkey, oranges, celery and cherries to cooled rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Refrigerate, covered, until cold. Yield: 4 servings.
Originally published as Orange-Wild Rice Salad with Smoked Turkey in Taste of Home September/October 2015, p26

Nutritional Facts

1-1/4 cups: 303 calories, 3g fat (0 saturated fat), 20mg cholesterol, 678mg sodium, 50g carbohydrate (17g sugars, 4g fiber), 19g protein.

  • 2 packages (2-3/4 ounces each) quick-cooking wild rice
  • 1/2 pound deli smoked turkey, cubed (about 1-3/4 cups)
  • 1 cup orange sections
  • 1 celery rib, chopped
  • 1/3 cup dried cherries
  • DRESSING:
  • 6 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  1. Cook wild rice according to package directions. Transfer to a large bowl; cool completely.
  2. Add turkey, oranges, celery and cherries to cooled rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Refrigerate, covered, until cold. Yield: 4 servings.
Originally published as Orange-Wild Rice Salad with Smoked Turkey in Taste of Home September/October 2015, p26

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khegeman User ID: 2379383 246776
Reviewed Apr. 8, 2016

"Very disappointing. The picture makes it look so delicious, so we were looking forward to it, but it was just OK at best. I added more fruit and celery to make it more palatable, but still no one wanted to eat very much, which left a lot of leftovers, and then no one wanted to eat the leftovers., so 3/4 of it was thrown away. It might be better with a different dressing. What a waste. Update: just before tossing, I set aside a plate to give it another try. Realizing the problem was with the dressing, I tried adding a little strawberry flavored balsamic vinegar to the salad. Much much better."

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