Any day of the year will be pleasurable with this recipe’s sweet pumpkin and delicate autumnal spices. If preferred, garnish with pecans, whipped cream, and maple syrup.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 12 |
Ingredients
- 1 (6 ounce) package wild rice
- ¾ cup light mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon white sugar
- salt and pepper to taste
- 2 cups cooked, cubed turkey meat
- ¼ cup diced green onion
- 1 cup seedless red grapes
- 6 ounces blanched slivered almonds
Instructions
- Cook rice according to package directions. Remove from heat and set aside to cool.
- Whisk together mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl. Stir in rice, turkey, onion, and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
- Sprinkle slivered almonds over salad before serving.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 138 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Wouldn’t change a thing in this recipe. What a nice addition to my fall menus. Not a heavy dish. Perfect as a side instead of a pasta salad or for lunch as your meal.
I cooked 1 1/2 c of long grain wild rice until it all popped like popcorn. I did add 1 c finely chopped celery to this and I sliced each grape in half. I doubled the low fat mayo and 2 tsp sugar and 2 tsp white vinegar. Wonderful recipe. thank you. Wishing I had a beautiful romaine leaf to serve it on.
I and my wife loved this as a summer dish. I used rice for the best product. I had to plan ahead to make this. Had to cook the rice the day before but worth it. Would make this again a future dinner party.
I used chicken and cranberries because that is what I had on hand.
Love this! I used Uncle Bens brown and wild rice, a dash of hot sauce and apple cider vinegar instead of white. Other than that , I kept everything the same. Will definitely make again
I made it exactly as written first, and rated it based on the original recipe. I thought it was a little bland, but the people I shared it with said it was delicious. Next, I added a little “Kaiulani Exotic Curry seasoning, (www.kaiulani.com) to my leftovers. It added a tang that I liked, but some might find too much. Finally I had to add more grapes, and this time I quartered them so I would get some grape in every bite. Next time I might add some nuts to the mix instead of as a topping. My choice would be pecans.
I’ve made this a lot using Minnsota wild rice. I take it to work and it so easy!!!! Yummy
I used Uncle Ben’s Wild and Long Grain Rice WITH the seasoning packet. I cut down the green onions and salt by half. It’s a great salad. Also used cashews in place of almonds.
I’m a vegetarian so didn’t add any meat and it was really good. I used it for sandwiches adding arugula and avocado and served on toasted bread. I didn’t have grapes so used craisens. I think the grapes would make it even better. Green onions shouldn’t be skipped.
Really great recipe! I used canned chicken because I was in a hurry and didn’t have any straight wild rice, so I used a wild rice blend. But otherwise I followed the recipe. I wasn’t sure about adding green onions, but they turned out to be important – don’t skip them! Also, the grapes add some moisture and sweetness. In my opinion, I don’t think cherries would work as well. The salad was still tasty the next day, but the dressing had been absorbed by the rice so it was a little dry, but still good. Thanks for sharing!
Wonderful as written, very refreshing. I often use Kirkland’s canned chicken.
I made this for myself today for lunch, and was very pleased with the results. The only change that I made was using lemon juice instead of vinegar. It was really good. I wrapped the chicken mixture in bib lettuce, like a little wrap and it was really good. Oh i did make on additional change, I used sliced honey roasted almonds for a little sweet crunch. So good, thanks for sharing this.
Very good. I don’t eat mayo so I subbed half plain greek yogart and half lite sour cream.
This is a fantastic recipe that my husband dubs “restaurant quality.” I have made it just like the recipe but tonight I made it with light mayo, chicken instead of turkey and I cut up cherries instead of grapes. I served it in a warm pita and it was wonderful! It would make a nice dish for a summer party.
I would give this four and a half stars if I could. This was a very unique, satisfying alternative to other salads I have tried. I will most likely be making this again.
good but not impressed I think the meat needs to be browned in dry italian dressing to give it more flavor, and maybe add some walnuts or granny smith apples for some crunch
Made as written, except I cooked the rice for almost 2 hours. The almonds on top really made it. It turned out really good
Good salad, but not spectacular. Had cherries not grapes, so used cherries. Dressing tasted bland so added 2t more vinegar and sugar which helped.
Easy, fast, good, cold dinner. Great for summer. I used 1/2 c low fat mayo and 1/4 c low fat sour cream.
I also substituted chicken – dropped a frozen chicken breast in with the rice. This added some flavor for the rice and gave me tender chicken to add to the salad. This is a simple and tasty recipe and great for sharing (if I can manage to leave some in the bowl…)
Really good. We ate it in whole wheat pitas. It kept for several days in the frige.