Turkey and Wild Rice Salad With Dried Cranberries
1/2 cup wild rice, cooked and chilled
2 cups cooked turkey, diced
1/4 cup celery, thinly sliced
1 crisp green apple, diced
1 green onion, thinly sliced
1/4 cup dried cranberries, chopped finely
1/4 cup peacans, chopped finely
2 tablespoons fresh tarragon, minced
In a large bowl, combine all ingredients and chill.
Sauce
Whisk together 3 tablespoons olive oil, 1 1/2 tablespoons tarragon vinegar, 1 teaspoon Dijon mustard, a pinch of salt. Pour over rice and turkey mixture. Season to taste with salt and pepper.
Serves 2