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Wild Rice, Turkey, Cranberry and Pecan Salad

A healthy and delicious way to enjoy your leftover turkey! Also good with rotisserie chicken for a busy week night. Makes 6 - 8 servings
Prep Time10 minutes
Cook Time5 minutes
Course: Salad
Cuisine: American
Keyword: cranberry sauce, dried cranberries, easy, healthy, leftover Thanksgiving turkey, pecans, rotisserie chicken, salad, spinach tortillas, wild rice
Servings: 6

Ingredients

  • 2 (8.8 oz. ) pkg Uncle Ben’s Long Grain & Wild Ready Rice (ready in 90 seconds) substitute 3 - 4 cups cooked brown or wild rice
  • ¾ cup dried cranberries
  • 4 cups cold cooked turkey diced or shredded
  • 2 tablespoons cranberry sauce or jelly
  • 2 tablespoons lime juice
  • ¼ cup olive oil
  • 1 teaspoon sugar
  • ½ cup pecan pieces or halves
  • ½ cup chopped baby spinach

Instructions

  • Cook rice according to package directions, allow to cool. Add dried cranberries, and diced turkey to cooked rice.
  • Make dressing by whisking together the cranberry sauce or jelly, lime juice, oil and sugar.
  • Toss the dressing through the rice, cranberries and turkey. Add the pecans to the salad with chopped spinach.

Notes

  • For a quick week night meal with the busy holiday season, substitute a rotisserie chicken from the grocery store.