Wild Rice And Turkey Salad With Dried Cranberries Recipe

Ingredients

2 cups cooked wild rice, cooled (2/3 cup dried, cooked according to the package directions.

8 ounces (2 cups) cooked turkey, cut into bite-size strips (or 12 ounces raw turkey, poached, baked or broiled)

1/2 cup sweetened dried cranberries

4 or 5 scallions (trimmed) white and light green parts, cut crosswise into small peices (/4 cup)

1 tablespoon extra-virgin olive oil, or to taste

1/4 teaspoon salt, or to taste

freshly ground black pepper, or to taste

Preparation

Combine the wild rice, turkey, cranberries and scallions in a large bowl, mix well. Sprinkle the vinegar, oil, salt and pepper to taste over the salad and toss to combine thoroughly. Taste, and adjust the seasoning and oil as needed. Serve immediately, or cover and refrigerate for up to 23 days.