Recipe: Crowd Size Turkey and Wild Rice Salad with Orange Vinaigrette

CROWD SIZE TURKEY AND WILD RICE SALAD

FOR THE ORANGE VINAIGRETTE:
1/2 cup orange juice
1/2 cup apple cider vinegar
4 teaspoons Dijon mustard
1 cup vegetable oil
Salt and pepper to taste
FOR THE SALAD:
6 cups cubed cooked turkey or chicken
6 cups cooked wild rice OR long grain and wild rice
2 cup chopped carrots
1 1/2 cup dried cherries or cranberries
1 cup sliced green onions
2 medium Granny Smith apples, cored and cubed
1 bunch curly lettuce (to serve)

TO MAKE THE VINAGRETTE:
Beat orange juice, vinegar and mustard together in a small bowl. Slowly add oil, beating constantly. Stir in salt and pepper. Set aside.

TO MAKE THE SALAD:
Combine turkey, rice, carrots, cherries, green onions and apple in a large bowl. Pour vinaigrette over turkey mixture; toss to blend. Cover with Reynolds Extra Wide Plastic Wrap; refrigerate 1 to 2 hours or until flavors or blended.

TO SERVE:
Line serving bowl with curly lettuce leaves. Place salad in lettuce-lined bowl and serve.

REYNOLDS KITCHENS TIP:
If you do not have Reynolds Extra Wide Plastic Wrap on hand, criss-cross two long sheets of Reynolds Plastic Wrap to cover large bowl.

Servings: 12
Adapted from source: Reynolds Kitchens