Wild Rice Turkey Salad Recipe

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Wild Rice Turkey Salad Recipe
Wild Rice Turkey Salad Recipe photo by Taste of Home
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Wild Rice Turkey Salad Recipe

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4 1 1
Publisher Photo
I tasted a wonderful wild rice and chicken salad at a restaurant during a stay at our cabin, so I developed this recipe using turkey when I returned home.
Recommended: 30 Fall Harvest Salads
MAKES:
6-7 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-7 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 3 cups cooked wild rice
  • 3 cups cubed cooked turkey
  • 1/3 cup chopped green onions
  • 1/3 cup chopped celery
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dill weed
  • 1 cup cashews, divided
  • 1 cup halved seedless red grapes

Directions

In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayonnaise, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours.
Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews. Yield: 6-7 servings.
Originally published as Wild Rice Turkey Salad in Country October/November 2003, p51

Nutritional Facts

1-1/2 cups: 544 calories, 35g fat (8g saturated fat), 68mg cholesterol, 661mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 26g protein.

  • 3 cups cooked wild rice
  • 3 cups cubed cooked turkey
  • 1/3 cup chopped green onions
  • 1/3 cup chopped celery
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dill weed
  • 1 cup cashews, divided
  • 1 cup halved seedless red grapes
  1. In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayonnaise, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours.
  2. Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews. Yield: 6-7 servings.
Originally published as Wild Rice Turkey Salad in Country October/November 2003, p51

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mstruxness User ID: 4530418 128738
Reviewed Oct. 24, 2009

"This recipe was very quick and very good! I used leftover wild rice and then modified it a little by adding shell pasta noodles. It was very delicious and simple to throw together."

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