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Turkey Wild Rice Salad with Tarragon and Grapes
This Tarragon Turkey Wild Rice Salad is an incredibly flavorful dish to serve any time of year for lunch, dinner, or a beautiful side dish!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 - 10
Ingredients
For the Dressing
- ¾ scant cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons lemon juice - about ½ large lemon
- Zest from ½ large lemon
- 1 tablespoon fresh tarragon - finely chopped (or 1½ teaspoon dried)
- 2 tablespoons shallots - finely chopped
- 1½ teaspoon good quality curry powder (regular or sweet)
- ½ teaspoon salt
- ½ teaspoon finely ground black pepper
For the Salad
- 4 cups cubed cooked turkey - about 2 pounds, pre-cooked weight
- 5 cups cooked wild rice - seasoned to taste with salt & pepper
- 1/3 cup green onion - thinly sliced white and green parts
- 1 8 ounce can whole water chestnuts, drained and thinly sliced
- 1/3 cup golden raisins
- 2 cups grapes - halved (any color or combination of colors)
Instructions
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In a small bowl, combine mayonnaise, sour cream, lemon juice, tarragon, shallots, curry powder, salt and pepper. Cover and refrigerate until you’re ready to make the salad.
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In a large bowl combine turkey and wild rice (room temperature or chilled), green onions, water chestnuts, and golden raisins. Optional: toss with half of the dressing and refrigerate for an hour or two before serving.
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Just before serving, stir in the grapes and more of the dressing. Garnish with more green onions, etc., and fresh tarragon.
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Store refrigerated in an air tight container up to two days.
Recipe Notes
See bullet points above in post for recipe variations and options.