Turkey Salad with Raspberries

Salads | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Turkey Salad with Raspberries

Ingredients

Wild rice - 1.8 oz
Boiled White Round Rice - 7.1 oz
Spanish onions - 5 pieces
Olive Oil - 1 tablespoon
Turkey - 7.1 oz
Red Currant - 3.5 oz
Asparagus - 5.3 oz
Raspberry leaves - 6.2 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.