This quick and easy blackberry salad recipe is a perfect way to use leftover holiday turkey. Tangy lemon vinaigrette provides contrast to the sweet berries. Celery, radishes and walnuts give it a crunchy texture.
INGREDIENTS
Rice Salad
- 1 package (6 ounces) Driscoll's Blackberries
- 3 cups whole grain brown and wild rice, cooked
- 1-1/2 cups cubed cooked turkey
- 1 cup thinly sliced celery
- 3/4 cups thinly sliced radishes
- 1/3 cups glazed walnuts, coarsely chopped
Vinaigrette
- 1/3 cups olive oil
- 1 teaspoon coarse ground Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoons salt
- 1/4 teaspoons ground black pepper
Instructions
Vinaigrette
Whisk oil, Dijon mustard, lemon juice, thyme leaves, salt and pepper in a bowl until blended. Refrigerate any leftovers.
Rice Salad
Mix blackberries, rice, turkey, celery, radishes and walnuts in medium bowl. Stir in just enough vinaigrette to moisten salad. Serve or refrigerate until serving.
Nutrition Facts
Makes: 4 servings
| Calories: | 497 |
| Total Fat: | 25.63g |
| Saturated Fat: | 4g |
| Cholesterol: | 40.42mg |
Amount Per Serving
| Sodium: | 434mg |
| Total Carbohydrates: | 47.18g |
| Dietary Fiber: | 4.89g |
| Protein: | 20.23g |
Not yet reviewed
Blackberry Rice Turkey Salad
quick facts
Prep Time: 10 minutes, plus time to cook
Cook Time:
Servings: 4 servings
Average Rating: Not yet reviewed
Number of Ingredients: 12
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