Turkey, Toasted Almond and Wild Rice Salad

13 60 382
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 4
Turkey, Toasted Almond and Wild Rice Salad
Health Highlights


1/4 cup Slivered almonds
1/2 cup Wild rice, dry
2 cup Water
1/2 tsp Salt
1/2 breast Turkey breast (one big breast cut into 2 cups, cubed)
125 ml Ancho, poblano, pepper (1/2 cup diced)
1/2 cup Red onion (diced)
1/4 cup Apricot, dried (chopped)
1 tbsp Canola oil
2 tbsp White balsamic vinegar
1 tsp Granulated sugar
1/2 tsp Salt
1/4 cup crumbled Blue cheese (gorgonzola)


In medium skillet, toast almonds 1-2 minutes or until golden brown, stirring frequently. Set aside on separate plate.

In saucepan, combine wild rice, water and 1⁄2 tsp (2 mL) salt. Bring to a boil, reduce and simmer until most of rice has split and is tender, about 45 minutes. Place in fine mesh sieve and run under cold water to cool quickly, drain well.

In large bowl, combine cooked rice, turkey, peppers, onion, apricots, canola oil, balsamic vinegar, sugar and salt. Toss until well blended. Gently stir in cheese. Garnish with almonds and serve.

Nutrition Facts

Per Portion

Calories 382
Calories from fat 131
Calories from saturated fat 33
Total Fat 14.6 g
Saturated Fat 3.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 6.9 g
Cholesterol 86 mg
Sodium 817 mg
Potassium 765 mg
Total Carbohydrate 28.0 g
Dietary Fiber 4.0 g
Sugars 8.2 g
Protein 37 g

Dietary servings

Per Portion

Grain 0.6
Meat 1.4
Meat Alternative 0.2
Milk Alternative 0.2
Vegetables 0.2

Energy sources