TURKEY WILD RICE SALAD
2 cups cubed cooked turkey
2 cups cooked wild rice
1 1/2 cups (3stalks) sliced celery
1 cup red or green grapes (I use green)
1 (20-oz) can pineapple chunks, drained
3/4 cup Mayonnaise
3/4 cup sour cream
2 Tablespoons Dijon-style mustard
1/4 teaspoon salt
In a large bowl toss together all salad ingredients (turkey, wild rice, celery, grapes and pineapple chunks).
In a medium bowl stir together all dressings ingredients (Mayonnaise, sour cream, mustard and salt), except the lettuce greens. Stir dressing into salad to coat well. Refrigerate at least 2 hours. Serve salad on lettuce greens.
Pairs Well With
Here's an easy recipe for using leftover Turkey. the thing that I like about it, is it's a lite meal, which most of us need after a full day of eating the day before!
Note: I usually make this the nite before or at least in the morning...giving it time to chill. Very good!