Preparation:
1. Sprinkle turkey slices with seasoned salt and marjoran. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook turkey in oil 2 to 3 minutes on each side, turning once, until no longer pink in center. Cut into 2-inch pieces.
2. Mix wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
3. Arrange rice mixture on lettuce leaves on 4 plates. Arrange warm turkey over rice mixture. Drizzle with dressing. |
