Turkey And Wild Rice Chopped Salad With Cranberries

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Turkey · gluten-free, high-protein

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Ingredients

• 1 cup dry wild rice blend
• 1/2 lb roasted deli turkey breast, cut in thick cubes
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 2 oz sharp white cheddar, diced
• 2 cups romaine, chopped
• 1 celery ribs, sliced thin
• 1 crisp apple, diced
• 1/4 cup olive oil
• 1 1/2 tbsp cider vinegar
• 1/2 tbsp maple syrup
• 1/2 tbsp Dijon mustard
• 1 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Simmer the wild rice blend in salted water until the grains split and are tender but still chewy, about 20 minutes; drain and spread on a sheet pan to cool quickly.
2. Toast the pecans in a dry skillet over medium, shaking often, until they smell rich and darken a shade, 3 to 4 minutes.
3. Whisk the oil, vinegar, maple syrup, Dijon, salt and pepper until the dressing emulsifies and no longer separates on the whisk.
4. Toss the cooled rice with half the dressing, then fold in the turkey, cranberries, celery, apple and cheddar.
5. Add the romaine and pecans with the remaining dressing and toss lightly just before serving.
6. Taste and add a pinch more salt; the rice will soak up seasoning as it sits.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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