Food Smoked Turkey and Citrus Wild Rice Salad This main-dish salad is just what the doctor ordered after the holidays, bursting with color and fresh flavor. The recipe comes from the Birchwood Cafe Cookbook (University of MInnesota Press, $29.95). (Note: You'll end up with extra dressing, but that's just fine ... stash it in the fridge to wake up any salad.) By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on December 26, 2016 Print Share Hands On Time: 20 mins Total Time: 1 hr Servings: 6 Yield: 5 cups rice mixture, 8 cups greens Jump to Nutrition Facts Ingredients Smoked Turkey and Citrus Wild Rice Salad ½ cup uncooked wild rice ½ pound shredded smoked turkey or chicken (1 cup) 1 stalk celery, chopped (1/2 cup) 1 small white onion, chopped (1/2 cup) 1 small red bell pepper, seeded and chopped (1/2 cup) ½ cup dried cherries Orange Honey Vinaigrette (recipe below) Salt Freshly ground pepper 2 small oranges or satsumas, peeled and sectioned 5 - 6 ounces mixed greens Microgreens (optional)* Orange Honey Vinaigrette ½ cup rice bran oil or mild olive oil ¼ cup orange juice ¼ cup white wine vinegar 2 tablespoons honey 1 tablespoon chopped shallot 1 teaspoon ground coriander 1 clove garlic, minced Salt Freshly ground pepper Directions Smoked Turkey and Wild Rice Salad: Bring 3 cups of water to a boil. Add the wild rice and a pinch of salt, and reduce the heat. Simmer the rice until it is tender, about 40 minutes. Drain the rice, and let it cool. In a large bowl, combine wild rice, turkey, celery, onion, bell pepper and cherries. Add just enough vinaigrette to lightly coat, about 1/2 cup. Season to taste with salt and pepper. Arrange the mixed greens on a platter or plates. Spoon the rice mixture onto the mixed greens. Garnish with orange slices and microgreens, if desired. Orange Honey Vinaigrette: In a blender, combine oil, orange juice, vinegar, honey, shallot, coriander, and garlic. Cover and blend until smooth. Season to taste with salt and pepper. Store in a screw-top jar in the refrigerator. Makes 1 cup dressing. *Shopping Tip A chef favorite for garnishing dishes, microgreens are essentially baby plants, such as tiny, tender radish tops. Find them at specialty markets. Print Nutrition Facts (per serving) 281 Calories 11g Fat 31g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 281 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 29mg 10% Sodium 537mg 23% Total Carbohydrate 31g 11% Total Sugars 17g Protein 14g Vitamin C 40mg 201% Calcium 51mg 4% Iron 1mg 8% Potassium 435mg 9%