Turkey and Blueberry Salad
Ingredients:
1/2 cup coarsely chopped walnuts
2 cups blueberries
1/4 teaspoon sugar
1/2 teaspoon chopped fresh tarragon
Salt and black pepper, to taste
2 cups wild and white rice combo, cooked and chilled
2 cups cooked turkey breast, cut in cubes or strips
1 head chilled butter lettuce, torn into bite-sized pieces
1 (8 ounce) can mandarin oranges, drained
1/2 cup orange juice
2 tablespoons white wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme leaves
1 tablespoon walnut oil or olive oil
Directions:
Toast walnuts on a baking sheet in preheated 350 F oven for 5 to 7 minutes. Set aside to cool. In a large bowl combine blueberries, sugar, tarragon and salt and pepper. Stir well cover and let stand for 15 minutes. Stir in rice, turkey and toasted walnuts. Divide lettuce and oranges among individual plates. Top each with the turkey mixture. In a small bowl whisk together orange juice, vinegar, parsley, thyme and oil. Pour over the turkey mixture. May be made up to two hours in advance, but salad should be covered and chilled.