RECIPE MONDAY

Continuing with the Salad theme for the month of February the next recipe I have for you is Wild Rice Turkey Salad. Be watching in March, the theme will be Breakfast foods...


Wild Rice Turkey Salad (courtesy of Gay Woodgate, Minnesota)

3 cups cooked wild rice
3 cups cubed cooked turkey
1/3 cup chopped green onions
1/3 cup chopped celery
1 can (8 oz) sliced water chestnuts, drained and halved
2/3 cup mayonnaise
2/3 cup sour cream
1 tsp salt
1/2 tsp white pepper
1/2 tsp dill weed
1 cup cashews, divided
1 cup halved seedless red grapes

In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayo, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours.

Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into the salad. Garnish with remaining cashews.

Try the recipe and let us know how you liked it and what variations you may have made to it!