Yield: 4 Ethnicity: American   Meal Type: Salad   Occasion: Memorial Day, Celebrate Spring   Preparation Method: Combine   Product Type: Roasted Turkey Breast, Cooked Turkey

Salad Mixture

1/2 Cup walnuts, coarsely chopped

2 Cups blueberries, washed, drained and stems removed

1/4 Teaspoon sugar

1/2 Teaspoon fresh tarragon, chopped

To taste salt and freshly ground black pepper

2 Cups wild and white rice combo, cooked and chilled

2 Cups COOKED or OVEN ROASTED TURKEY, cut in chunks or strips

1 Head butter lettuce, washed, drained and chilled

1 Orange, peeled, seeded and cut into segments

Preheat oven to 350 degrees F. Place walnuts on a rimmed baking sheet and bake for 5-7 minutes or until lightly toasted. Set aside to cool. In a large bowl, combine blueberries, sugar, tarragon and salt and pepper to taste. Stir well, cover and let stand for 15 minutes. Add rice, turkey and toasted walnuts. Divide lettuce and orange segments among individual plates. Top each with the salad.

Salad dressing

1/2 Cup orange juice

2 Tablespoons white wine vinegar

1 Tablespoon fresh flat-leaf parsley, chopped

2 Teaspoons fresh thyme, chopped

1 Tablespoon walnut oil

In a small bowl, whisk together orange juice, vinegar, parsley, thyme and walnut oil. Pour over the turkey-blueberry mixture and toss to combine. May be made up to two hours in advance, but salad should be covered and chilled.

Recipe Source: Adapted from a recipe by the U.S. Highbush Blueberry Council.