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Misc. salads

Wild Rice and Smoked Turkey Salad
This salad is perfect for summer picnics. To make a vegetarian version, substitute 1 (15-oz.) can chickpeas for the turkey. This recipe is best served the day it's made.
2 2/3 cups water
2/3 cup wild rice, rinsed well
1/3 cup brown jasmine or brown basmati rice, rinsed well
1 teaspoon Kosher salt
1 cup Seedless red grapes, washed and cut in half lengthwise
8 oz boneless smoked turkey, diced
1/2 cup Fresh flat leaf parsley, finely chopped
2 tablespoon Red wine vinegar
1/4 cup Olive oil
1/2 teaspoon Black pepper, ground
2 ripe avocados, pitted and diced
1/2 cup Sliced almonds, toasted
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Wild Rice and Smoked Turkey Salad

Wild Rice and Smoked Turkey Salad

Wild Rice and Smoked Turkey Salad
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:45 minutes
1. Place water in a large pot and bring to a boil over high heat. Add wild rice, brown rice, and 1/2 tsp. of salt and let return to a boil. Reduce heat to low, cover, and cook until tender, about 45 minutes. If there's any water left in the pot, drain and discard. Transfer rice to a shallow bowl and set aside to cool.
2. Add grapes, smoked turkey, and parsley and stir well.
3. Place vinegar, oil, remaining 1/2 tsp. salt, and pepper in a small bowl and whisk well. Pour over wild rice mixture. Just before serving, add avocado and almonds. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2008