Turkey and Blueberry Salad



  • ½ cup coarsely chopped walnuts
  • 2 cups blueberries
  • ¼ tsp. sugar
  • ½ tsp. chopped fresh tarragon
  • Salt and black pepper, to taste
  • 2 cups wild and white rice combo, cooked and chilled
  • 2 cups cooked turkey breast, cut in cubes or strips
  • 1 head chilled butter lettuce, torn into bite-sized pieces
  • 1 (8 oz.) can mandarin oranges, drained
  • ½ cup orange juice
  • 2 Tbs. white wine vinegar
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. chopped fresh thyme or 1 tsp. dried thyme leaves
  • 1 Tbs. walnut oil or olive oil



  1. Toast walnuts on a baking sheet in a preheated 350º F. oven for 5 to 7 minutes. Set aside to cool.
  2. In a large bowl combine blueberries, sugar, tarragon and salt and pepper. Stir well, cover and let stand for 15 minutes.
  3. Stir in rice, turkey and toasted walnuts.
  4. Divide lettuce and oranges among individual plates. Top each with the turkey mixture.
  5. In a small bowl whisk together orange juice, vinegar, parsley, thyme and oil.
  6. Pour over the turkey mixture. May be made up to two hours in advance, but salad should be covered and chilled.