Autumn Rice Salad with Turkey and Cranberries
Vinaigrette:
¼ cup freshly squeezed orange juice
¼ cup apricot preserves
3 tablespoons apple cider vinegar
3 tablespoons minced shallots
2 teaspoons prepared Dijon mustard
2 teaspoons minced garlic
½ cup canola oil
Salad:
2¼ cups chicken broth
1 cup long grain rice, such as basmati
1 cup chopped pecans, toasted
1½ cups dried cranberries
½ cup sliced green onions
2 cups cooked turkey breast, skin removed and cubed
1 cup chopped fresh Italian flat leaf parsley
Whisk together the orange juice, preserves, vinegar, shallots, mustard and garlic. Slowly whisk in the canola oil to combine; set aside. Bring the chicken broth to a boil in a medium saucepan over high heat. Add the rice and return to a boil. Cover and reduce heat to low. Cook the rice according to the package directions, or until the liquid is absorbed. Remove from heat and allow to sit covered for 5 minutes more. Fluff the rice and set aside to cool completely. Transfer the rice to a large serving bowl; add the pecans, cranberries, green onions and turkey. Drizzle the salad with the desired amount of the vinaigrette; add the parsley and stir to combine. Serves 6-8.