Raspberry Glazed Turkey and Wild Rice Salad

Culinary Setting
Meal Type
Cooking Style
Boneless Breast


3 c vegetable oil

1 c raspberry vinegar

1/2 c parsley, chopped

1/4 c Dijon mustard

1 tbsp freshly cracked black pepper

24 Each TURKEY CUTLETS, thawed

For Wild Rice Salad:

3 qt cooked long grain and wild rice blend

2-1/2 lbs red and yellow bell peppers, seeded and diced

8 oz scallions, chopped

2 c dried cranberries

2 c pecans, toasted, coarsely chopped

1/2 c parsley, chopped

1-2 tbsp Kosher salt

1-1/2 Gallons mixed greens, washed, dried and chilled


In a bowl, combine oil, vinegar, parsley, mustard and pepper. Mix well.

Pour 1 cup marinade over turkey cutlets in a steamtable pan, toss to coat, cover and refrigerate at least 2 hours before cooking. Reserve remaining 3 cups marinade.

For Wild Rice Salad: In a large bowl, combine cooked rice, reserved 3 cups of marinade, peppers, scallions, cranberries, toasted pecans and parsley; toss well to coat. Adjust seasonings with salt and pepper.

Preheat grill for 8-10 minutes. Sprinkle salt over turkey cutlets and grill turkey cutlets 3 minutes on the first side, flip and grill 1-1/2 to 2 minutes on other side or until cooked through to an internal temperature of 170 degrees F.

Remove turkey from grill and let rest 2 to 3 minutes before slicing.

Serve 1 cup Wild Rice Salad over 1 cup mixed greens topped with sliced turkey cutlets.

Nutrition Facts

Total Calories 580

Calories from Fat 260

Total Fat 30 g

% Daily Total Fat 46

Saturated Fat 2 g

% Daily Saturated Fat 13

Cholesterol 110 g

% Daily Cholesterol 37

Sodium 620 mg

% Daily Sodium 26

Total Carbohydrates 35 g

% Daily Total Carbohydrates 12

Dietary Fiber 5 g

% Daily Dietary Fiber 20

Sugars 9 g

Protein 46 g

% Daily Protein 50

% Daily Vitamin C 170

% Daily Calcium 8

% Daily Iron 25