Turkey Salad with Raspberries
Salads • European
Description
Turkey Salad with Raspberries
Ingredients
- Wild rice 0 oz
- Boiled White Round Rice 5 oz
- Spanish onions 5 pieces
- Olive Oil 1 tablespoon
- Turkey 5 oz
- Red Currant 5 oz
- Asparagus 5 oz
- Raspberry leaves 5 oz
- Arugula to taste
- Fruit Jelly 2 tablespoons
- Champagne Vinegar 2 tablespoons
- Dijon Mustard 1 teaspoon
- Lemon 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the turkey into small cubes and sauté in olive oil until golden brown.
Step 2
Pour water into a medium-sized pot and bring to a boil, add the brown and wild rice, and simmer for 20–25 minutes until cooked. Afterward, rinse the rice with cold water.
Step 3
Meanwhile, add the sliced onion to a small saucepan, drizzle with oil, and sauté for 25–30 minutes until soft and golden at the edges.
Step 4
Cut the asparagus into thin strips and finely chop the cabbage. Add the remaining ingredients. Mix everything together.
Step 5
To make the dressing, add the red currant jelly, vinegar, mustard, zest, and juice of one lemon to a small pot. Season with salt and pepper and whisk over low heat until the dressing is smooth and the jelly has melted. Allow it to cool, and then you can dress the salad.
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