Turkey Apricot Rice Salad

Use leftover turkey and wild or brown rice in this great salad.

8 servings

Turn leftovers into tomorrow’s dinner by spiking wild rice with vivid colors, flavors and toasty crunchy almonds for an undemanding and unforgettable salad.

Ingredients

2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground ginger
4 cups cooked wild or brown rice
2 cups chopped, skinless cooked turkey
1 cup dried apricots, cut into strips (about 6-ounces)
1/2 cup dried cranberries or dried mixed berries
1 cup chopped green onions
1/3 cup sliced almonds, toasted

Prep Time - 5
Cook Time - 0

Instructions

Whisk together lime juice, vinegar, oil, honey and ginger in a small bowl; set aside.
Combine remaining ingredients, except almonds, in a large bowl. Combine with dressing and toss with almonds.

Tip: Use kitchen scissors to cut dried fruit into strips.

Reprinted with permission for Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen.

Nutritional Info (per serving)