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Blueberry Walnut Wild Rice Salad Recipe

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This recipe for Blueberry Walnut Wild Rice Salad, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

U.S. Highbush Blueberry Council


1/2 c. coarsely chopped walnuts
2 c. blueberries, washed and drained
1/4 tsp. sugar
1/2 tsp. chopped tarragon
Freshly ground black pepper
2 c. cooked wild rice
3/4 c. cooked turkey or chicken breast, cut into chunks
1 head lettuce
1 orange, peeled, seeded and cut into segments
Salad dressing:
1/2 c. orange juice
2 tbsp. white wine vinegar
1 tbsp. chopped parsley
2 tsp. chopped thyme

For the salad: Preheat the oven to 350. Place walnuts on a rimmed baking sheet and bake for 5 to 7 min., until lightly toasted. Set aside to cool.
In a large bowl, combine the blueberries, sugar, tarragon and salt and pepper to taste, and stir to combine. Let stand 15 min. Add the rice, chicken or turkey and the toasted walnuts.
For salad dressing: In a small bowl, whisk together the orange juice, vinegar, parsley, and thyme. Pour over the blueberry rice mixture and toss to combine. Adjust seasonings. To serve, divide the lettuce and orange segments among individual plates. Top each with some of the blueberry salad mixture. Serve.




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