Search

Shop

Donate

Your heartHealthy livingFor professionalsResearchHow you can helpAbout us

Heart healthy recipes

/

Turkey and cranberry rice salad

Turkey and cranberry rice salad

6 serves

25 m

25 m

Ingredients

  • 1⅓ cups brown rice and quinoa blend
  • 300 g green beans, ends trimmed, halved
  • 150 g baby rocket leaves
  • 2 stalks celery, thinly sliced
  • 6 green shallots, thinly sliced
  • 250 g sliced turkey breast, roughly chopped
  • ⅔ cup sweetened dried cranberries, roughly chopped
  • ½ cup pistachio nuts, lightly toasted, roughly chopped

Dressing

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon finely grated orange rind
  • ¼ cup fresh orange juice
  • 2 teaspoons honey
  • 2 teaspoon Dijon mustard

Method

Step 1

Add rice blend to a large pan of boiling water. Reduce heat and gently boil, uncovered, for 25 minutes. Drain. Cool. Transfer to a large bowl.

Step 2

Place beans in a heatproof bowl. Cover with boiling water. Stand 3 minutes. Drain. Refresh under cold water. Drain again.

Step 3

Add beans, rocket, celery, shallots, turkey, cranberries and pistachios to rice. Toss gently.

Step 4

To make dressing, whisk all ingredients in a small jug. Add dressing to salad. Toss well.

Tips

  • To toast pistachios, spread over a baking tray and cook in a 160 °C oven (fan-forced) for 3-5 minutes, or until lightly golden.
  • Sliced turkey breast is available from supermarkets. This recipe is also a great way to use up leftover skinless and shredded roast turkey.
A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

Flavour sensations recipes

This collection of recipes is designed to add flavour, entice the senses and offer inspiration to your daily cooking.

More recipes with chicken

mexican-chicken-quaesedilla
Mexican chicken quesadilla wraps

4 serves

20 m

15 m

Chicken Vietnamese pho
Chicken Vietnamese pho

4 serves

10 m

20 m

Green chimichurri sauce with spices
Chimichurri sauce

1 serves

5 m