Turkey, Orange and Wild Rice Salad OR Chicken, Orange and Wild Rice Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup olive oil | |
| 1/4 cup apple cider vinegar | |
| 2 tablespoons lemon juice | |
| 2 tablespoons Dijon Mustard | |
| ¼ teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| ¼ cup thawed orange juice concentrate, undiluted | |
| 1/2 cup onion | Washed, peeled and minced |
| ½ cup dried cranberries | Washed, trimmed and minced |
| 1 cup Wild rice, cooked | Rinsed and drained |
| 3 cups brown rice, cooked | |
| 4 Oranges | Washed, peeled, tough membranes removed and sliced |
| 1 lb. Cooked boneless skin less Turkey breast or chicken | Cube turkey (or chicken) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl combine, combine brown rice, , onion, orange, cranberries, wild rice, and turkey | |
| 2 | In a small bowl whisk together lemon juice, apple cider vinegar, olive oil, Dijon mustard, salt and pepper. | |
| 3 | Pour the vinaigrette over the salad and gently mix until coated. Chill until ready to serve. |
Posted in Turkey Lunch Recipes
