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Today is September 29, 2022

Turkey, Cranberry and Wild Rice Salad

Soups & Salads

One-Dish Meals


1 cup wild rice blend, such as Lundberg’s
1 cup cooked turkey breast, chopped
2 stalks celery, sliced (about 1 cup)
2 to 4 scallions, thinly sliced (1/4 to 1/2 cup), to taste
1/2 cup dried cranberries (or use raisins or pomegranate seeds), or 1/2 to 3/4 cup cranberry sauce
1/4 cup balsamic vinaigrette dressing (or use equal parts olive oil and balsamic vinegar)
1/2 cup pecans, lightly toasted and coarsely chopped


Prepare the rice according to the package directions, using water or 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. Makes 6 servings of 1 cup.


From “Six O’Clock Scramble Meal Planner,” Aviva Goldfarb, American Diabetes Association

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