Raspberry Glazed Turkey and Wild Rice Salad Recipe - National Turkey Federation

Ingredients

• 3 c vegetable oil
• 1 c raspberry vinegar
• 1/2 c parsley, chopped
• 1/4 c Dijon mustard
• 1 tbsp freshly cracked black pepper
• 24 Each TURKEY CUTLETS, thawed
• 3 qt cooked long grain and wild rice blend
• 2-1/2 lbs red and yellow bell peppers, seeded and diced
• 8 oz scallions, chopped
• 2 c dried cranberries
• 2 c pecans, toasted, coarsely chopped
• 1-2 tbsp Kosher salt