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Turkey Harvest Salad

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🍽 Harvest Turkey, Cranberry, and Brown Rice Salad Recipe 🍽

Introduction:
Indulge in the delightful flavors of our Harvest Turkey, Cranberry, and Brown Rice Salad – a wholesome and vibrant dish that perfectly balances the richness of roasted smoked turkey with the sweetness of dried cranberries and the nutty goodness of brown rice. This recipe, crafted with love, is not just a meal; it’s a celebration of fresh ingredients and harmonious flavors.

Ingredients:

Quantity Ingredient
3/4 Rice vinegar
1/4 Fresh tarragon
1 Dried tarragon
1 Garlic
1/2 Salt
1 Black pepper
1 Canola oil
1/2 Unsalted butter
2 Brown rice
2 Roasted smoked turkey
4 Dried cranberries
1 Pecans
1 Green onion
1/2 Green seedless grape
3/4 Fresh tarragon
1 – 1 1/2 Dried tarragon
1/2 – 2 Salt
1 Black pepper
1 Lettuce greens
1 Fresh tarragon
1 Flat-leaf parsley
1 Orange

Nutritional Information:

  • Calories: 481.1
  • Fat Content: 27.5g
  • Saturated Fat Content: 3.2g
  • Cholesterol Content: 6.1mg
  • Sodium Content: 468.9mg
  • Carbohydrate Content: 52.2g
  • Fiber Content: 4.5g
  • Sugar Content: 9.2g
  • Protein Content: 9.1g

Rating and Reviews:

  • Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5)
  • Review Count: 1

Instructions:

  1. Prepare the Dressing:

    • Place orange juice, vinegar, and tarragon in a small, heavy saucepan over medium-high heat.
    • Cook until the mixture is reduced to half, approximately 6 tablespoons.
    • Pour into a bowl and whisk in garlic, salt, pepper, and oil until blended. Set aside.
  2. Prepare the Salad:

    • Melt butter in a heavy medium-sized saucepan over medium heat.
    • Add rice and stir until all grains are coated well.
    • Add stock, bring to a boil, then reduce to a simmer and cook covered until tender, for 30 to 40 minutes.
    • Remove from heat and let it cool. Toss rice with the prepared dressing.
    • Add turkey, cranberries, pecans, green onions, grapes, fresh or dried tarragon, and orange zest.
    • Taste and season the salad with salt, pepper, and additional tarragon if desired.
  3. Assemble and Serve:

    • The salad can be prepared 1 to 2 days ahead, covered, and refrigerated. Bring it to room temperature 30 minutes before serving.
    • To serve, arrange a border of lettuce leaves on a serving plate if desired.
    • Mound the salad on top and garnish with chopped tarragon and a border of orange slices if desired.

Additional Tips:

  • Use Texmati rice, a long-grain American basmati rice, as an alternative, following the same cooking instructions as brown rice.

Conclusion:
Elevate your dining experience with our Harvest Turkey, Cranberry, and Brown Rice Salad – a symphony of textures and flavors that will leave your taste buds singing. Whether served at a festive gathering or enjoyed as a wholesome family meal, this recipe is a testament to the joy of cooking and sharing delicious moments together. Embrace the freshness, savor the goodness, and let every bite tell a story of culinary delight! 🦃🍇🥗

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