I hope you enjoyed your feast last night with family and friends, and that the rest of your holiday weekend is a wonderful break (and that you don’t have to fight too much holiday traffic!).  If you are looking for a way to use up that leftover turkey, you might enjoy this healthy and delicious salad that can be served warm or cold. 

Have a happy and healthy weekend.

Warmly, Aviva

Wild Rice and Turkey Salad

Prep (10 min.) + Cook (60 min.) + time to cool
6 servings

1 cup wild rice blend (such as Lundberg)
1 cup cooked turkey breast, chopped
1 cup sliced celery (about 2 stalks)
¼ cup - ½ cup thinly sliced scallions, to taste
½ cup dried cranberries (or use raisins or pomegranate seeds)
¼ cup light balsamic vinaigrette dressing (such as Newman’s Own)
½ cup pecans, lightly toasted and coarsely chopped
salt and black pepper to taste (optional)

Prepare the rice according to the package directions, using water or leftover chicken broth. 

In a medium serving bowl, combine the turkey, celery, scallions and cranberries.  When the rice is cooked, combine it with the ingredients in the bowl.  Stir in the vinaigrette dressing.  Refrigerate the salad for at least 15 minutes and up to 2 days.  Just before serving, stir in the pecans. 

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