Wild Rice And Turkey Salad Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| 1 red onion, thinly sliced, or 1 bunch scallions, chopped | ||
| 4 cups cooked wild rice | ||
| Leftover chicken | 1/2 pound, shredded | |
| 1 beefsteak tomato, diced, or | ||
| Cherry tomatoes | 1 Pint, halved | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Sun-dried tomatoes | 8 , Sun-dried (DRESSING) | |
| Garlic | 2 Clove (5gm), pressed (DRESSING) | |
| Red wine vinegar | 3 Tablespoon (DRESSING) | |
| Balsamic vinegar | 3 Tablespoon (DRESSING) | |
| Soy sauce | 1 Tablespoon (DRESSING) | |
| Olive oil | 5 Tablespoon (DRESSING) | |
Directions
1. Heat a small nonstick skillet over medium heat and add the oil. When the oil is hot, add the onion or scallions and cook about 10 minutes, or until the onion is wilted. Set aside to cool.
2. Combine the wild rice, turkey or chicken, tomato, onion, and parsley in a large bowl and set aside.
3. To make the dressing, place all the ingredients except the olive oil in a blender or a food processor fitted with a steel blade and mix until well combined. While the motor is running, gradually add the olive oil.
4. Add the dressing to the rice mixture and serve either at room temperature or chilled.
2. Combine the wild rice, turkey or chicken, tomato, onion, and parsley in a large bowl and set aside.
3. To make the dressing, place all the ingredients except the olive oil in a blender or a food processor fitted with a steel blade and mix until well combined. While the motor is running, gradually add the olive oil.
4. Add the dressing to the rice mixture and serve either at room temperature or chilled.
Chef
