Sesame Turkey and Wild Rice Salad
Mandarin oranges, water chestnuts and balsamic vinegar give this turkey salad a winning combination of flavors.
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.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.