Mandarin oranges, water chestnuts and balsamic
vinegar make this turkey salad refreshingly different!
Sesame Turkey
and Wild Rice Salad
- 3/4 cup wild rice
2 cups water
2 cups pea pods
2 cups cooked Honeysuckle White turkey, diced
1 (11-ounce) can mandarin orange sections, drained
1/2 cup water chestnuts, sliced
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon sesame oil
1 tablespoon canola oil
1/8 teaspoon garlic powder
Salt and freshly ground pepper to taste
- Run cold water over wild
rice in a strainer for about 1 minute, lifting rice to rinse
well. In a medium saucepan bring rice and water to boiling; reduce
heat to lowest possible flame. Simmer, covered, 60 minutes. Drain.
Rinse with cold water. Drain again.
- In a mixing bowl toss
together the rice, pea pods, turkey, orange sections and water
chestnuts. Cover; chill rice mixture for 6 hours or overnight.
- In a screw-top jar combine
vinegar, sesame and salad oils, salt, pepper, and garlic powder.
Cover; chill at least 6 hours or overnight.
- Store the vinegar and
oil mixture and the rice mixture seperately. Before serving,
shake vinegar and oil mixture well. Pour over rice mixture; toss
and serve.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories: 374
Calories from fat: 75
Total fat: 8 gm
Saturated fat: 1 gm
Cholesterol: 70 mg
Sodium: 67 mg
Carbohydrate: 43 gm
Protein: 34 gm
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
