Somehow, the month of November has just flown past, and Thanksgiving is right upon us! I absolutely love all the traditional foods of Thanksgiving - sweet potato casserole, green bean casserole, homemade rolls, and especially pumpkin pie!
I love chowing down leftover turkey sandwiches, but sometimes it's fun to switch it up a bit. Today, I've got a Smoked Turkey & Wild Rice Salad that is a great way to use up that leftover turkey. It's a delicious salad packed with nutritious greens, whole grain wild rice, and a bright citrusy dressing. Dried cranberries, feta cheese, and buttery cashews add some extra pops of flavor.
It's a cinch to put together, too. (I threw it together in less than 20 minutes with my 1-year-old at my feet. How's that for multi-tasking??!)
The dressing: juice from a lemon and an orange, some olive oil, and salt & pepper. Shake it up!
The salad: spinach or greens of some sort, cooked wild rice, diced squash (or apples), diced turkey, dried cranberries, sliced red onion, cashews, and feta cheese.
Add your dressing and toss everything together! Start with just about half the dressing and add more as needed. If you're really in a pinch, you could use a nice bottled balsamic vinaigrette.
Smoked Turkey & Wild Rice Salad
Servings/Yield: 4-6 servings
- For the dressing:
- juice of 1 lemon
- juice of 1 orange
- ⅓ cup olive oil
- salt & fresh ground pepper , to taste
- For the salad:
- 6 cups greens blend
- 2 cups cooked wild rice
- 2-3 cups diced turkey meat
- 2 cups diced & roasted squash (or diced fresh apples)
- ½ cup dried cranberries
- ½ cup sliced red onion
- ½ cup crumbled feta cheese
- ½ cup cashews
1. Combine all dressing ingredients in a jar or container with tight lid; shake until smooth. Add salt & pepper to taste.
2. Toss all salad ingredients in a bowl. Drizzle with the dressing and toss to combine. (Start with half the dressing and add more as needed.) The salad can be served warm or cold.
Source: adapted from Pinch of Yum