Turkey-Wild Rice Salad

 

1

cup uncooked wild rice

2 1/2

cups water

1

lb uncooked turkey breast slices, about 1/4 inch thick

1/4

teaspoon seasoned salt

1/4

teaspoon dried marjoram leaves

1/4

cup chopped walnuts

1/4

cup sweetened dried cranberries

4

medium green onions, chopped (1/4 cup)

1/4

teaspoon salt

1/2

cup fresh raspberries

4

large leaf lettuce leaves

1/2

cup raspberry vinaigrette dressing

• 1 Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
• 2 Sprinkle turkey with seasoned salt and marjoram. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet 4 to 6 minutes, turning once, until no longer pink in center. Cut into 2-inch pieces.
• 3 In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
• 4 On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.