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Prep Time:
10 minutes -
Cook Time:
10 to 15 minutes -
Serves:
4 servings -
Perfect For:
Description
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.
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
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Whisk oil, Dijon mustard, lemon juice, thyme leaves, salt and pepper in a bowl until blended. Refrigerate any leftovers.
Rice Salad
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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 | |