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Blackberry Rice Turkey Salad

  • Prep Time
    Prep Time: 10 minutes
  • Cook Time
    Cook Time: 10 to 15 minutes
  • Serves
    Serves: 4 servings
Vinaigrette
  • 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
Rice Salad
  • 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
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.
Calories 497
Total Fat 25.63 g
Saturated Fat 4 g
Cholesterol 40.42 mg
Sodium 434 mg
Total Carbohydrates 47.18 g
Dietary Fiber 4.89 g
Protein 20.23 g

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