Blueberry Walnut wild rice salad

Submitted by Amelia Hohl

3⁄4 cup coarsely chopped California walnuts

1 pint blueberries (2 cups)

1⁄4 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 teaspoon freshly chopped tarragon

1-1/2 cups wild rice, cooked and cooled

6 ounces cooked turkey or chicken breast, cut into strips or chunks

Dressing:

Juice of one orange (1/2 cup)

2 Tablespoons champagne or white wine vinegar

1 Tablespoon chopped flat leaf parsley

2 teaspoons fresh thyme leaves

(optional) 1 Tablespoon walnut oil

To Serve:

bullet 1 head butter lettuce

bullet 1 additional orange, peeled & cut into segments

Preheat oven to 350 degrees F. Place walnuts on a sheet pan and bake for 5-7 minutes, until lightly toasted. Set aside to cool. Wash and drain blueberries, removing any stems. Turn berries into a large bowl. Add sugar, salt, pepper and tarragon. Toss to coat. Let stand 15 minutes. Add wild rice, turkey and walnuts. In a small bowl combine the orange juice, vinegar, parsley, thyme (and oil, if using). Pour over blueberry mixture and mix well. Divide butter lettuce and orange segments among 4 plates. Top each with 1⁄4 cup of the blueberry walnut salad mixture. Serve at room temperature.

Notes: may be made 2 hours ahead. If you wish to prepare salad further in advance, simply mix in walnuts 15 minutes before serving.

Nutrient content per serving: 370 calories, 16 grams of fat, 1.5 grams of saturated fat, 24 grams of protein, 115 milligrams of sodium and 6 grams of fiber.

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