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Thanksgiving Turkey and Cranberry Salad

Ingredients: 1 cup long-grain brown rice 1/4 cup wild rice

9 oz. turkey breast slices 1/3 cup dried cranberries 3 scallions finely, chopped 2 tomatoes diced 1 small red bell pepper, halved, seeded and cut into chunks 2 cups arugula 1-1/2 oz. thin lean ham, cut into strips Salt and pepper, to taste

Instructions: Put cold water in the bottom of a steamer, bring to boil then add the brown rice and wild rice and bring back to a boil. Put the turkey in the top of the steamer in a single layer, season with salt and pepper then put it on the steamer base, cover and steam for 15 minutes, or until the turkey is cooked. Check that the turkey is no longer pink in the middle, and that the juices are clear and piping ho. Remove the steamer top and cook the rice for an additional 5-10 minutes, or according to the package directions, until tender. Dice the turkey and put it in a bowl, add the cranberries. Drain and rinse the rice then add to the bowl. Add the scallions, tomatoes, and red bell pepper to the scallion, toss gently together, then divide among four plates. Top with the arugula and ham and serve.

Cranberry Dressing

1-1/2 tbsps. cranberry sauce, 1-1/2 tbsps. sherry vinegar, finely grated zest and juice of 1 small lemon, 1 tsp, Dijon mustard. To make the dressing, put the cranberry sauce in a small saucepan and place over low heat, then add the vinegar, lemon zest, juice and mustard and season with salt and pepper. Whisk together over the salad and let cool.

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