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Blackberry Rice Turkey Salad

This simple yet savory recipe is a perfect way to use leftover holiday turkey. Your entire family is sure to enjoy this fresh fare.

Prep Time: 10 minutes, plus time to cook rice   |    Makes: 4 servings
  • Quick Prep
  • Healthy - Low Sodium
  • Healthy - Low Cholesterol
Ingredients
  • 1/3 1/3 1/3cup CUP_USVolumeolive oil 
  • 1 1 1tsp. TEASPOON_USVolumeDijon mustard, coarse ground 
  • 2 2 2Tbsp. TABLESPOON_USVolumelemon juice 
  • 1 1 1tsp. TEASPOON_USVolumefresh thyme leaves 
  • 1/2 1/2 1/2tsp. TEASPOON_USVolumesalt 
  • 1/4 1/4 1/4tsp. TEASPOON_USVolumeblack pepper 
Rice Salad
  • 1 1 1pkg. Volume(6 ounces) Driscoll's Blackberries 
  • 3 3 3cups CUP_USVolumewhole grain brown and wild rice, cooked 
  • 1-1/2 1-1/2 1-1/2cup CUP_USVolumeturkey, cooked and cubed 
  • 1 1 1cup CUP_USVolumecelery, thinly sliced 
  • 3/4 3/4 3/4cups CUP_USVolumeradish, thinly sliced 
  • 1/3 1/3 1/3cup CUP_USVolumeglazed walnuts, coarsely chopped 
Rice Salad
  1. Mix blueberries, rice, turkey, celery, radishes and walnuts in medium bowl. 
  2. Stir in just enough vinaigrette to moisten salad. Serve or refrigerate until serving. 
For the Custard
  1. Whisk olive oil, mustard, lemon juice, thyme leaves, salt and pepper in a bowl until blended. Refrigerate any leftovers. 

Nutrition Facts

Amount Per Serving
Calories 497
Total Fat 25.63g
    Saturated Fat 4.00g
Cholesterol 40.42mg
Sodium 434mg
Total Carbohydrates 47.18g
    Dietary Fiber 4.89g
Protein 20.23g