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Orange-Wild Rice Salad with Smoked Turkey

For picnics and potlucks, we make a salad of smoked turkey, wild rice and dried cherries. The citrus dressing is refreshing and light. —Sharon Tipton, Casselberry, FL
  • Total Time
    Prep: 10 min. Cook: 30 min. + cooling
  • Makes
    4 servings


  • 2 packages (2-3/4 ounces each) quick-cooking wild rice
  • 1/2 pound deli smoked turkey, cubed (about 1-3/4 cups)
  • 1 cup orange sections
  • 1 celery rib, chopped
  • 1/3 cup dried cherries
  • 6 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  • Cook wild rice according to package directions. Transfer to a large bowl; cool completely.
  • Add turkey, oranges, celery and cherries to cooled rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Refrigerate, covered, until cold.
Nutrition Facts
1-1/4 cups: 303 calories, 3g fat (0 saturated fat), 20mg cholesterol, 678mg sodium, 50g carbohydrate (17g sugars, 4g fiber), 19g protein.

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  • khegeman
    Apr 8, 2016

    Very disappointing. The picture makes it look so delicious, so we were looking forward to it, but it was just OK at best. I added more fruit and celery to make it more palatable, but still no one wanted to eat very much, which left a lot of leftovers, and then no one wanted to eat the leftovers., so 3/4 of it was thrown away. It might be better with a different dressing. What a waste. Update: just before tossing, I set aside a plate to give it another try. Realizing the problem was with the dressing, I tried adding a little strawberry flavored balsamic vinegar to the salad. Much much better.