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GEORGIA PECAN AND RICE SALAD

 

 

1 cup wild rice

1 pound smoked turkey (or chicken), cut in bite sized pieces

1 to 1 1/2 cups toasted Georgia Pecans

1 cup dried cranberries

4 stalks celery, chopped

1/3 cup chopped red onion

3 tablespoons mayonnaise

2 tablespoons water

2 tablespoons cider vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

 

 

Cook rice according to package directions, and allow to cool.

 

Put rice in large bowl, and add turkey, pecans, cranberries, celery and onion.

 

In a small bowl whisk together remaining ingredients, then stir into rice mixture.


Serve over lettuce leaves.

 

 

Makes 6 servings

 

 

 

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