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Turkey and Wild Rice Salad
by Chris Leishman

Ingredients

Turkey and Rice Salad:

• 2 cups cooked rice: white, basmati, or brown
• 1 cup cooked wild rice
• 2 fuyu persimmons, diced, about 1 cup
• 1 Asian apple pear, peeled and diced, about 1 cup
• 1 tart red apple, diced, about 1 cup
• 6 ounces chopped turkey, white meat only, no skin, about 1-1/2 cups
• 1/4 cup dried cranberries
• 2 to 3 scallions, green part only, chopped fine, 2 to 3 tablespoons
• 2 teaspoons orange zest, minced
• Salt and pepper
• Pomegranate Vinaigrette (see below), about 1/2 cup
• 2 large handfuls of arugula

Pomegranate Vinaigrette:

• 1/4 cup fresh pomegranate juice
• 2 tablespoons red wine or sherry vinegar
• Pinch of salt
• 3 tablespoons extra virgin olive oil
  

Method

Turkey and Rice Salad:

Toss the rice, fruit, turkey, dried cranberries, scallions, and zest in a large bowl with 1/2 teaspoon salt, and a couple of pinches of pepper. Whisk the dressing and gently fluff it into the rice mixture. Set aside to marinate for 15 to 20 minutes. Toss again and taste for salt and pepper. Serve on a small bed of arugula or toss the arugula in and serve immediately.

Pomegranate Vinaigrette:

Combine everything but the oil together in a small bowl; gradually whisk in the oil until emulsified. Makes about 1/2 cup.

Yield: Serves 6
Per serving: Calories 284; Fat 8.7 g; Saturated Fat 1.4 g; Cholesterol 19.6 mg; Sodium 220 mg; Carbohydrate 41 g; Dietary fiber 6 g; Sugar 5 g; Protein 12 g; Vitamin A 141 RE; Vitamin C 11.5 mg; Calcium 37 mg; Iron 1.2 mg. This recipe is 27% fat.

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Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Programled to the publication of her cookbook Recipes From the Heart.

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