Turkey Apricot Rice Salad

High Cotton Food Styling & Photography High Cotton Food Styling & Photography
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 0 mins

Turn leftovers into tomorrow's dinner by spiking wild rice with vivid colors, flavors and toasty crunchy almonds for an undemanding and unforgettable salad.


2tablespoons lime juice
2tablespoons seasoned rice vinegar
2tablespoons olive oil
1tablespoon honey
1/2teaspoon ground ginger
4cups cooked wild or brown rice
2cups chopped, skinless cooked turkey
1cup dried apricots, cut into strips (about 6-ounces)
1/2cup dried cranberries or dried mixed berries
1cup chopped green onions
1/3cup sliced almonds, toasted


  1. Whisk together lime juice, vinegar, oil, honey and ginger in a small bowl; set aside.
  2. Combine remaining ingredients, except almonds, in a large bowl. Combine with dressing and toss with almonds.

Tip:  Use kitchen scissors to cut dried fruit into strips.

Reprinted with permission for Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen.

Nutritional Info *per serving

  • Calories 270
  • Glycemic Load 4
  • Fat 8g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 35mg
  • Sodium 75mg
  • Potassium 310mg
  • Carbohydrate 38g
  • Fiber 4g
  • Sugars 17g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 10%