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
  1. Whisk oil, Dijon mustard, lemon juice, thyme leaves, salt and pepper in a bowl until blended. Refrigerate any leftovers.
Rice Salad
  1. 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