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Orange Wild Rice Salad with Smoked Turkey Recipe

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This recipe for Orange Wild Rice Salad with Smoked Turkey, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margit Daley
Added: Saturday, October 13, 2007


1 box wild rice w/long grain, cooked according to directions
1 box brown rice, cooked according to directions
2 cans mandarin orange slices, drained
1/2-1 c. dried sweet cherries (or cranberries)
1 lb. smoked turkey breast, diced
1/2 c. thawed orange juice concentrate
4 T water
2 T dijon mustard
2 tsp. olive oil
salt & pepper, to taste

If preparing day ahead: combine cooled rice with all the
cherries and 1/2 diced turkey breast and 1 can mandarin
oranges. Mix in enough dressing (OJ concentrate, mustard,
water, olive oil, salt & pepper) to coat, and retain the rest.
Cover and chill. About 3 hours before serving, add remaining
turkey & oranges; fold in remaining dressing and adjust

*You can add more mustard, OJ concentrate, etc, etc--like
all of my recipes, this is NOT "by the book"!

If preparing that day: combine all ingredients at least 3 hours
ahead for flavors to meld & adjust to taste. Cover & refrigerate.

Number Of Servings:
Number Of Servings:
see below
Personal Notes:
Personal Notes:
This amount serves 10-12 ladies (so
increase proportionately, if it's a co-ed group!) as a side dish.

I'd recommend taking it out of the refrigerator 30 minutes or
so beforehand to bring up closer to room temp, so those
flavors can really meld.




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