Here's a salad to serve the day after the big holiday meal. It has the flavors of the season but a light, vinegary tang that's a welcome change from the Thanksgiving dinner. It's a snap to put together. This could just as easily be made with chicken or turned into a side dish by leaving out the poultry.

Ingredients:

2 cups cooked wild rice, cooled (2/3 cup dried, cooked according to the package directions)
8 ounces (2 cups) cooked turkey, cut into bite-size strips (or 12 ounces raw turkey, poached, baked or broiled)
1/2 cup Ocean Spray® Dried Cranberries
4 or 5 scallions (trimmed), white and light-green parts, cut crosswise into small pieces (1/4 cup)
2 tablespoons red wine vinegar, or to taste
1 tablespoon extra-virgin olive oil, or to taste
1/4 teaspoon salt, or to taste
Freshly ground black pepper, or to taste

Directions:

Combine the wild rice, turkey, cranberries and scallions in a large bowl; mix well.

Sprinkle the vinegar, oil, salt and pepper to taste over the salad and toss to combine thoroughly. Taste, and adjust the seasoning and oil as needed. Serve immediately, or cover and refrigerate for up to 2 days.

Yield:

4