Roasted Corn, Turkey and Wild Rice Salad
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.
Servings: 6 to 8
Ingredients:
| 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% |
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1 cup (250 mL) wild rice
1-1/2 cups (375 mL) canned or frozen corn kernels
2 tbsp (25 mL) vegetable oil
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) cubed cooked turkey
1/2 cup (125 mL) chopped sweet red pepper
1 cup (250 mL) thinly sliced snow peas
Dressing:
1/3 cup (75 mL) frozen raspberry concentrate, thawed
1/4 cup (50 mL) extra-virgin olive oil
3 tbsp (50 mL) lemon juice or rice vinegar
2 green onions, finely chopped
1 tsp (5 mL) grainy mustard
1/4 tsp (1 mL) each salt and pepper
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
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Tip: For a sweeter salad, replace red pepper with dried cranberries.
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