Turkey and Wild Rice Salad

Campbell's Turkey and Wild Rice Salad Recipe

Having friends over for lunch?  Impress them with this easy-to-make salad that gets a hint of sophistication from wild rice, dried cherries, apples and a hint of Dijon-style mustard.

At a glance

Prep

1 hr.

Total

2 hr.

Serves

4

Servings: about 2 cups each

Chill: 1 hr.

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What You'll Need

3 cups cubed cooked turkey
3/4 cup wild rice, cooked according to package directions (about 2 1/2 cups)
2 large carrots, chopped (about 1 cup)
3/4 cup dried cherry
4 medium green onions (scallions), sliced (about 1/2 cup)
1 medium Granny Smith apple, cored and cubed
1/4 cup orange juice
1/4 cup apple cider vinegar
2 teaspoons Dijon-style mustard
1/8 teaspoon black pepper
1/2 cup vegetable oil
Reynolds® Color Plastic Wrap with EZ Slide™ Cutter

How to Make It

  • 1

    Stir the turkey, rice, carrots, cherries, green onions and apple in a large bowl.

  • 2

    Whisk the orange juice, vinegar, mustard and pepper in a small bowl. Slowly add the oil, whisking constantly. Pour the vinaigrette over the turkey mixture and toss to coat.

  • 3

    Cover the bowl with Reynolds® Plastic Wrap with EZ Slide™ Cutter and refrigerate for 1 hour or until chilled.

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  • Recipe Note: This recipe is a great way to use leftover turkey or chicken. For a shortcut, use turkey purchased from the supermarket deli.
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RID#27185

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