Blackberry Rice Turkey Salad
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.
Prep Time:
10 minutes
Cook Time:
10 to 15 minutes
Serves:
4 servings
Perfect for:
Mothers Day
Ingredients
- 1 Package (6 ounces) Driscoll's Blackberries
- 3 Cups whole grain brown and wild rice, cooked
- 1-1/2 Cup cubed cooked turkey
- 1 Cup thinly sliced celery
- 3/4 Cup thinly sliced radishes
- 1/3 Cup glazed walnuts, coarsely chopped
- 1/3 Cup olive oil
- 1 Tsp. coarse ground Dijon mustard
- 2 Tablespoons fresh lemon juice
- 1 Tsp. fresh thyme leaves
- 1/2 Tsp. salt
- 1/4 Tsp. ground black pepper
Directions
- Mix blackberries, rice, turkey, celery, radishes and walnuts in medium bowl. Stir in just enough vinaigrette to moisten salad. Serve or refrigerate until serving.
- Whisk oil, Dijon mustard, lemon juice, thyme leaves, salt and pepper in a bowl until blended. Refrigerate any leftovers.
