Recipe: Turkey and Wild Rice Salad with Raspberry Vinaigrette Dressing (blender)

TURKEY AND WILD RICE SALAD

FOR THE SALAD:
3 cups diced cooked turkey (preferably white meat)
2 cups leftover cooked wild rice
1/2 cup rehydrated dried cranberries, drained *
1/4 cup diced red onion
1/4 cup diced yellow pepper
FOR THE DRESSING:
1/2 cup raspberry vinegar
2 tablespoons olive oil
2 tablespoons minced fresh parsley
1 tablespoon minced scallions
fresh ground pepper (to taste)

Combine all salad ingredients.

In a blender, combine all dressing ingredients.

Pour the dressing over the salad and toss well. Serve at room temperature.

*To rehydrate dried cranberries, pour boiling water over 1/2 cup cranberries, let sit for 10 minutes, and drain.

Servings: 6 (serving size: 1 cup)
Source: The Flavorful Seasons Cookbook by Nancy S. Hughes and Frank Blenn