Roasted Corn, Turkey and Wild Rice Salad

By The Canadian Living Test Kitchen

113 people added this to their Recipe Box

Roasted Corn, Turkey and Wild Rice Salad

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	250250 cal
pro	13 g13g pro
total fat	12 g12g total fat
sat. fat	2 g2g sat. fat
carb	23 g23g carb
fibre	2 g2g fibre
chol	27 mg27mg chol
sodium	287 mg287mg sodium
% RDI:	-
calcium	22 calcium
iron	1111 iron
vit A	77 vit A
vit C	4747 vit C
folate	2020 folate

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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 wild rice 1 1cup cupwild rice
1-1/2 1-1/2cups cupscorn kernels, canned or frozen
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 cups cubed cooked turkey 2 2cups cupscubed cooked turkey
1/2 cup chopped sweet red pepper 1/2 1/2cup cupchopped sweet red pepper
1 cup thinly sliced snow peas 1 1cup cupthinly sliced snow peasnow peas
Dressing:
1/3 1/3cup cupfrozen raspberry juice concentrate, thawed
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
3 tbsp lemon juice 3 3tbsp tbsplemon juice or rice vinegar
2 green onions , finely chopped2 2green oniongreen onions, finely chopped
1 tsp grainy mustard 1 1tsp tspgrainy mustard
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

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.