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At a Glance
Course : Entree, Salad
Special : Easy
Type of Prep : Refrigerate, Toss
Cuisine : U.S. Regional
Occasion : Summer
 
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Turkey Salad with Wild Rice

From Diana Rattray,
Your Guide to Southern Food.
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The flavor increases if you make this a day in advance.

INGREDIENTS:

  • 6 ounces wild rice
  • 4 ounces fresh sliced mushrooms
  • 1 cup fresh torn spinach
  • 3 green onions, with tops, thinly sliced
  • 2 cups cubed cooked turkey
  • tomato wedges or slices
  • .
  • Dressing:
  • 1/4 cup salad oil
  • 1/4 cup vinegar
  • 1 teaspoon salt
  • 2 teaspoons sugar

PREPARATION:

Cook rice according to directions; cool. Add mushrooms, spinach, onions, and turkey to the rice. Arrange in serving dish, with tomato wedges for garnish. Mix all dressing ingredients; pour over salad. For best flavor, refrigerate dressed salad and serve the next day.


Serves 6 to 8.

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