Ingredients
1
cup uncooked wild rice
2 1/2
cups water
1
lb uncooked turkey breast slices, about 1/4 inch thick
1/4
teaspoon seasoned salt
1/4
teaspoon dried marjoram leaves
1/4
cup chopped walnuts
1/4
cup sweetened dried cranberries
4
medium green onions, chopped (1/4 cup)
1/4
teaspoon salt
1/2
cup fresh raspberries
4
large leaf lettuce leaves
1/2
cup raspberry vinaigrette dressing
Preparation
Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
Sprinkle turkey with seasoned salt and marjoram. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet 4 to 6 minutes, turning once, until no longer pink in center. Cut into 2-inch pieces.
In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.
