Prep Time
10 mins

Cook Time
10 to 15 mins

Serves
4

Vinaigrette

  • 80ml Cup olive oil
  • 1 coarse ground Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 fresh thyme leaves
  • 1/2 salt
  • 1/4ground black pepper

Rice Salad

  • 200g Driscoll's Victoria Blackberries
  • 300g whole grain brown and wild rice
  • 200g cooked turkey
  • 2 stalks thinly sliced celery
  • 100g thinly sliced radishes
  • 50g walnuts, coarsely chopped

 

Blackberry Rice Turkey Salad

Vinaigrette

  • Whisk oil, Dijon mustard, lemon juice, thyme leaves, salt and pepper in a bowl until blended. Refrigerate any leftovers.

Rice Salad

  • Mix blackberries, rice, turkey, celery, radishes and walnuts in medium bowl. Stir in just enough vinaigrette to moisten salad. Serve or refrigerate until serving.