Source: Nancy Hughes | Catégorie: Salades

Turkey, Toasted Almond and Wild Rice Salad

Take a break from those leftover turkey sandwiches with this high-flavored salad of wild rice, slivered almonds, chili peppers, apricot and crumbled blue cheese. Canola oil’s mild taste lets those bolder flavors – hello, poblanos! – step to the fore

Turkey, Toasted Almond and Wild Rice Salad


  • 1/4 cup slivered almonds 60 mL
  • 1/2 cup wild rice 125 mL
  • 2 cups water 500 mL
  • 1/2 tsp salt 2 mL
  • 2 cups diced cooked turkey breast meat 500 mL
  • 1/2 cup diced poblano chili peppers 125 mL
  • 1/2 cup diced red onion 125 mL
  • 1/4 cup chopped dried apricots 60 mL
  • 1 Tbsp canola oil 15 mL
  • 2 Tbsp white balsamic vinegar 30 mL
  • 1 tsp granulated sugar 5 mL
  • 1/2 tsp salt 2 mL
  • 1/4 cup reduced-fat blue cheese 60 mL 


  • 1. In medium skillet, toast almonds 1-2 minutes or until golden brown, stirring frequently. Set aside on separate plate. 
  • 2. 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. 
  • 3. In large bowl, combine cooked rice, turkey, peppers, onion, apricot, canola oil, balsamic vinegar, sugar and salt. Toss until well blended. Gently stir in cheese. Garnish with almonds and serve.


4 servings (about 5 cups/1.25 L)


1 1/4 cups (310 mL)


Per Serving

Lipides10 g
Gras saturés1.5 g
Cholestérol50 mg
Glucides27 g
Fibres3 g
Sucres7 g
Protéines25 g
Sodium450 mg