Raspberry Turkey Wild Rice Salad

Course : Salads
Serves: 4
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1/2 cup raspberry vinaigrette dressing
1 bunch Leaf lettuce leaves
1/2 cup raspberries
1/4 teaspoon salt
4 medium green onions chopped (1/4 cup)
1/4 cup cranberries dried
1/3 cup walnuts chopped
3 cups wild rice cold cooked
1 tablespoons vegetable oil
1/4 teaspoon marjoram leaves dried
1/4 teaspoon seasoned salt
1 pound turkey breast uncooked and slices, about 1/4 inch thick

Preparation / Directions:

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.

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