Roasted Turkey, Wild Rice and Cranberry Salad - Culinary Medicine Home
This Roasted Turkey, Wild Rice and Cranberry Salad is perfect for that leftover holiday turkey or you can use leftover roasted chicken breast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.
Ingredients
- 3 cups Water
- 1 cup Wild rice
- 1/4 tsp. Dried rosemary
- 1/3 cup Dried sweetened cranberries
- 1/4 cup, chopped Pecans
- 1 Small Shallots, raw (minced)
- 2 Medium stalk Celery, raw (diced)
- 1/4 medium Red bell peppers (diced)
- 12 ounces Roasted turkey breast (cut into 1/2 inch cubes)
- 1/2 cup Reduced fat mayonnaise
- 1/4 tsp. Salt
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