Orange-Wild Rice Salad with Smoked Turkey

Yield: 7 servings (serving size: 1 cup)
Source: Cooking Light Annual Recipes 2001
Comments from a PA Kitchen: I liked the smokey saltiness of the turkey matched with the sweetness of the orange and the dried cherries. I would make this again.


6 cups water
1 cup uncooked wild rice
1 cup orange sections (about 4 oranges)
1/2 cup diced celery
1/3 cup dried sweet cherries or sweetened dried cranberries (such as Craisins)
1/2 pound smoked turkey breast, diced
1/4 cup thawed orange juice concentrate, undiluted
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1 1/2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


  1. Bring water to a boil in a medium saucepan; stir in rice. Partially cover, reduce heat, and simmer 1 hour or until tender. Drain; cool. Place rice, oranges, celery, cherries, and turkey in a bowl.
  2. Combine orange juice concentrate and remaining ingredients; stir well with a whisk. Pour over rice mixture; toss well. Cover and chill.


Healthy Units: 4 per serving
CALORIES 192 (15% from fat); FAT 3.3g (satfat 0.8g, monofat 1.6g, polyfat 0.8g); PROTEIN 11.9g; CARBOHYDRATE 30.4g; FIBER 2.9g; CHOLESTEROL 18mg; IRON 1.6mg; SODIUM 465mg; CALCIUM 29mg

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