Piquant Turkey and Wild Rice Salad (No Mayo)

⏱ 15 mins 🍽 6 serving(s) 🏷 Poultry

This healthy turkey salad combines cooked wild rice and barley with chopped turkey, green beans, bell pepper, and onion. It's dressed in a simple, piquant mixture of honey mustard, balsamic vinegar, and olive oil, creating a flavourful dish without mayonnaise. Perfect for a quick lunch or light dinner, it's a great way to use leftover cooked grains and turkey. The recipe is naturally low in sodium when you select your mustard carefully.

Piquant Turkey and Wild Rice Salad (No Mayo)

Ingredients

  • 1 cup wild rice, cooked and rinsed with cold water
  • 1 cup barley, cooked and rinsed with cold water
  • 2 1/2-3 cups cooked turkey, chopped
  • 1 small onion, chopped
  • 2 cups cooked green beans, cut into 1 inch lengths
  • 1 medium bell pepper, chopped (any color)
  • 2 tablespoons fresh parsley, finely chopped
  • black pepper, to taste
  • 2 tablespoons honey mustard
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil

Method

  1. Combine the cooked wild rice and barley in a large salad bowl.
  2. Add the chopped turkey, onion, green beans, parsley, and black pepper to the bowl and toss everything together.
  3. Place the honey mustard, balsamic vinegar, and olive oil in a jar with a lid, shake vigorously to combine, then pour over the salad and toss to coat evenly.
  4. Enjoy the salad straight away or place it in the refrigerator to chill before serving.

Nutrition (per serving)

Sodium97800 mg

Recipe details

CategoryPoultry
Authorecho echo