Turkey and Fruit
As anyone who eats cranberry sauce at Thanksgiving knows, turkey goes pretty well with fruit.
Well, here’s a recipe that changes things up a bit by combining turkey with blackberries. The sweet-tart berries, along with celery, radish and walnuts, bring some nice, new flavors to that leftover turkey.
Blackberry Rice Turkey Salad
Recipe from Driscoll’s.
Rice Salad
1 package (6 ounces) blackberries
3 cups whole-rain brown and wild rice, cooked
1 1/2 cups turkey, cooked and cubed
1 cup celery, thinly sliced
3/4 cup radish, thinly sliced
1/3 cup glazed walnuts, coarsely chopped
Vinaigrette
1/3 cup olive oil
1 teaspoon Dijon mustard, coarse ground
2 tablespoons lemon juice
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Rice Salad:
Mix blackberries, rice, turkey, celery, radishes and walnuts in medium bowl.
Stir in just enough vinaigrette to moisten salad. Serve or refrigerate until serving.
Vinaigrette:
Whisk olive oil, mustard, lemon juice, thyme leaves, salt and pepper in a bowl until blended. Refrigerate any leftovers.
