Boxing Day Turkey And Raspberry Salad…

Fresh raspberries and shaved asparagus turn an everyday rice salad into something more exotic and festive.

Serves 6


Prep: 20 minutes
Cook: 20-25 minutes

Ingredients:

  • 200g (7oz) easy cook brown rice
  • 50g (2oz) wild rice
  • 6 small red onions, cut into wedges
  • 1 tablespoon olive oil
  • 100g (4oz) red cabbage, thinly shredded
  • 200g (7oz) cold roast turkey, diced
  • 150g (5oz) asparagus, trimmed
  • 175g (6oz) raspberries
  • Large handful of rocket leaves

Dressing:

  • 2 tablespoons redcurrant jelly
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • Grated zest and juice of 1 lemon
  • Salt and freshly ground black pepper

Method:

  1. Preheat the oven to 200oC (400oF), Gas Mark 6. 
  2. Bring a medium saucepan of water to the boil, add the brown and wild rice, bring the water back to the boil then simmer for 20-25 minutes until just tender. 
  3. Drain into a sieve, rinse with cold water and drain again.
  4. Meanwhile, add the onions to a small roasting tin, drizzle with the oil and roast for 25-30 minutes until softened and golden around the edges.

To make the dressing:

  1. Add the redcurrant jelly, vinegar, mustard and lemon rind and juice to a small saucepan. 
  2. Season with salt and pepper then whisk over a low heat until the dressing is smooth and the jelly has melted. 
  3. Leave to cool.

About this post –

Recipe and photo credit by Seasonal Berries

Follow:
Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook

Share:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.