Turkey and Blueberry Salad

Turkey and Blueberry Salad

Makes 4 servings


  • 1/2 cup walnuts, coarsely chopped
  • 2 cups blueberries, washed, drained and stems removed
  • 1/4 tsp sugar
  • 1/2 tsp fresh tarragon, chopped
  • To taste salt and freshly ground black pepper
  • 2 cups wild and white rice combo, cooked and chilled
  • 2 cups COOKED or OVEN ROASTED TURKEY, cut in chunks or strips
  • 1 Head butter lettuce, washed, drained and chilled
  • 1 Orange, peeled, seeded and cut into segments


  1. Preheat oven to 350 degrees F. Place walnuts on a rimmed baking sheet and bake for 5-7 minutes or until lightly toasted. Set aside to cool.
  2. In a large bowl, combine blueberries, sugar, tarragon and salt and pepper to taste. Stir well, cover and let stand for 15 minutes.
  3. Add rice, turkey and toasted walnuts.
  4. Divide lettuce and orange segments among individual plates. Top each with the salad.