- 1 cup wild rice
- 1 pound smoked turkey, cut in bite-size pieces
- 1 cup toasted Georgia Pecan halves
- 1 cup dried cranberries
- 4 stalks celery, chopped
- 1/3 cup diced red onion
- 3 tablespoons light mayonnaise
- 3 tablespoons water
- 1-1/2 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
Cook wild rice according to package directions; drain and let cool to room temperature. In a large bowl, combine the rice, turkey, pecan halves, cranberries, celery, and onion.
In a small bowl, whisk together the mayonnaise, water, vinegar, and mustard. Drizzle over the salad mixture and toss to blend. Salad can be made several hours ahead and kept refrigerated until serving.
Per Serving: Calories: 353; Protein: 21g; Carbohydrate: 36g; Fiber: 4g; Saturated Fat: 2g; Cholesterol: 33mg; Sodium: 794mg.