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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Main Dish
Salads - Main Dish
- TGI Friday's Pecan-Crusted Chicken Salad (repost)
- Chicken Fruit Salad
- Panera Bread Warm Salad of Blackened Tuna, Ciabatta, Watercress, and Champagne Vinaigrette
- Buffalo-Style Chicken Salad
- Chick-Chick Salad (chicken, garbanzo beans, and couscous)
- The Best Chicken Salad I've Ever Had
- 9x13 Chicken Salad (layered lettuce salad topped with ranch dressing)
- Buffalo Chicken Salad with Barbecue-Blue Cheese Dressing
- Shrimp Salsa Salad (using coleslaw mix)
- Crunchy Tuna Salad
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute