WILD RICE AND TURKEY BOWL

By LindaW1955

Ingredients

• Vinaigrette:
• 1 tap ground cumin
• 3/4 tap kosher salt
• 1/2 tap granulated garlic
• 1/4 tap each ground cinnamon and black pepper
• 1 lb turkey tenderloin
• 3 TBS each fresh OJ and white wine vinegar
• 2 tBS oil
• 2 tBS fresh tarragon
• 1 tap each minced fresh garlic and minced orange zest
• 1/2 tap each ground cumin, black pepper and kosher salt
• 1/4 tap ground cinnamon
• Salad:
• 3 cups cooked wild rice
• 1 tap minced orange zest
• 6 cups sliced romaine
• 3/4 cup halved fresh orange segments
• 1/2 cup sliced red onions
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted pecans

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Turkey:
Combine 1 tap cumin, 3/4 tap salt, granulated garlic, 1/4 tap cinnamon and 1/4 tap pepper and rub turkey w/ spice mixture.
Spray a non-stick skillet w/ nonstick spray - heat over medium heat for 1". Add turkey to skillet and cook until lightly browned until 165 degrees about 2-3 minutes per side.
Vinaigrette - whisk together all ingredients
Salad - combine the rice with orange zest. Combine all salad ingredients and drizzle w/ vinaigrette and top w/ pecans.