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COOKING CORNER
Wild Rice Salad with Smoked Turkey

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Turkey is an excellent source of selenium, niacin, and vitamin B6 and a good source of iron. The most time-consuming aspect of this recipe is cooking the wild rice. If you are short on time, you can cook the rice a day or two ahead of time.

Ingredients
6 cups water
1 cup wild rice, uncooked
½ lb smoked turkey breast, diced
1 cup celery, diced
½ cup dried cranberries
8 lettuce leaves
2 Tbs hazelnuts, toasted and chopped

Dressing:
¼ cup orange juice frozen concentrate, thawed
2 Tbs fresh lemon juice
1 Tbs olive oil
1 Tbs water
2 tsp Dijon mustard
1 tsp Worcestershire sauce

Directions
Bring water to a boil in a medium sauce pan and stir in wild rice. Reduce heat and simmer, partially covered, stirring occasionally. Cook for 1 hour or until tender. Drain and cool.

Place rice, turkey, celery, and cranberries in a bowl and mix together.

Prepare dressing: combine orange juice concentrate, lemon juice, water, mustard, and Worcester sauce in a bowl; stir well. Pour over rice mixture; toss well. Cover and chill.

Serve on a lettuce leaf. Sprinkle with toasted hazelnuts.

Servings: 4 cups
Yield: 8 cups

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