Wild Rice Turkey Salad

Easy to make any time of the year with our DLM Deli turkey breast...or use leftover turkey from your holiday feast.

1/2 cup (2 oz) wild rice, cooked to package directions
1/2 cup brown rice, cooked to package directions
1 bunch scallions, chopped
Zest (grated rind) of 2 oranges
1 lb DLM Turkey Breast, cut into chunks
5 dried tomato halves, slivered
3 oz slivered almonds, toasted
1/2 cup red wine vinaigrette
Salt and freshly ground pepper

Red Wine Vinaigrette

1 1/2 Tbsp Aunt Vera’s Italian Red Wine Vinegar

1 tsp Dijon Mustard

1/4 tsp salt

Freshly ground black pepper

2 Tbsp Vera Jane’s Extra-Virgin Olive Oil

1/4 cup vegetable oil

Combine vinegar, mustard, salt and pepper. Whisk in olive and vegetable oils. Makes 1/2 cup

To assemble salad:

Combine all ingredients listed above. Season to taste with salt and pepper. Serve at room temperature. Makes 8 generous servings

Makes 8 servings

Allergy Warning: Contains wheat and other nuts