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
-
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 |