© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 c walnuts, coarsely chopped
2 c blueberries, washed, drained and stems removed
1/4 tsp sugar
1/2 tsp fresh tarragon, chopped
Salt and freshly ground black pepper To taste
2 c wild and white rice combo, cooked and chilled
2 c COOKED or OVEN ROASTED TURKEY, cut in chunks or strips
1 Head butter lettuce, washed, drained and chilled
1 Orange, peeled, seeded and cut into segments
1/2 c orange juice
2 tbsp white wine vinegar
1 tbsp fresh flat-leaf parsley, chopped
2 tsp fresh thyme, chopped
1 tbsp walnut oil
SALAD MIXTURE
Preheat oven to 350 degrees F. Place walnuts on a rimmed baking sheet and bake for 5-7 minutes or until lightly toasted. Set aside to cool.
In a large bowl, combine blueberries, sugar, tarragon and salt and pepper to taste. Stir well, cover and let stand for 15 minutes.
Add rice, turkey and toasted walnuts.
Divide lettuce and orange segments among individual plates. Top each with the salad.
SALAD DRESSING
In a small bowl, whisk together orange juice, vinegar, parsley, thyme and walnut oil.
Pour over the turkey-blueberry mixture and toss to combine. May be made up to two hours in advance, but salad should be covered and chilled.