Roasted Turkey, Wild Rice and Cranberry Salad

Servings: 3 | Serving size: 2 cups

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied and makes great leftovers. Allow an additional hour for chilling. See photo instructions here.

Ingredients

• 3 cups water
• 1 cup wild rice
• 1/4 tsp dried rosemary
• 1/2 tsp salt
• 1/3 cup dried sweetened cranberries
• 1/4 cup chopped pecans
• 1 small shallot (minced)
• 2 ribs celery (diced)
• 1/4 red bell pepper (diced)
• 12 ounces roasted turkey breast (cut into 1/2 inch cubes)
• 1/2 cup reduced fat mayonnaise
• 1/4 tsp salt

In a medium sauce pan, heat the water, salt and rosemary. When the water boils, stir in the wild rice.

Reduce heat to medium-low and simmer, partially covered, for about 40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes. Remove from the sauce pan and place in a large mixing bowl. Let cool for about ten minutes and the put in the refrigerator for 15 minutes to cool.

When the rice is cool add the cranberries, pecans, shallots, celery, red pepper, turkey breast, mayonnaise and salt to the bowl and fold together gently. Chill for at least 40 minutes.