Roasted Corn, Turkey and Wild Rice Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 250 |
| pro | 13 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 27 mg |
| sodium | 287 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 11 |
| vit A | 7 |
| vit C | 47 |
| folate | 20 |
- Portion size: 6 to 8
This colourful, refreshing salad works well as part of a buffet brunch or luncheon menu. As an alternative to wild rice, use cooked brown or red rice. Frozen raspberry concentrate is convenient to have on hand: use any remaining in smoothies, fruit salads or for deglazing pans when saut?g chicken or turkey strips. Serve salad on a bed of arugula or shredded lettuce.
Ingredients
- 1 cup 1cupwild rice
- 1-1/2 cups 1-1/2cupscorn kernels, canned or frozen
- 2 tbsp 2tbspvegetable oil
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 cups 2cupscubed cooked turkey
- 1/2 cup 1/2cupchopped sweet red pepper
- 1 cup 1cupthinly sliced snow peasnow peas Dressing:
- 1/3 cup 1/3cupfrozen raspberry juice concentrate, thawed
- 1/4 cup 1/4cupextra-virgin olive oil
- 3 tbsp 3tbsplemon juice or rice vinegar
- 2 2green oniongreen onions, finely chopped
- 1 tsp 1tspgrainy mustard
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
In pot of boiling salted water, cover and cook rice until tender, 40 minutes; drain and fluff with fork. Let cool.
Meanwhile, in bowl, toss together corn, oil, salt and pepper. Spread on parchment paper-lined rimmed baking sheet; roast in 400°F (200°C) oven until lightly coloured, about 15 minutes. Let cool.
In large bowl, combine roasted corn, turkey, rice and red pepper. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Dressing: In small bowl or glass measuring cup, whisk together raspberry concentrate, oil, lemon juice, onions, mustard, salt and pepper; pour over salad and toss well. (Make-ahead: Cover and refrigerate for up to 2 hours.) Add snow peas; toss to combine.
Additional information :
Tip: For a sweeter salad, replace red pepper with dried cranberries.
