Franklin House Salad
📜 Collection: Unknown Twenty Six | ✍️ Attribution: N. Lake | 📂 Category: Salads A delightful and hearty main dish salad featuring cooked wild rice, tender cubed turkey, crunchy water chestnuts, and sweet seedless grapes tossed in a creamy dressing. Perfect for a refreshing lunch or light dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | 30 mins | 6-8 servings |
🔪 Key Equipment
- Saucepan
- Mixing bowl
Ingredients
Salad Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2/3 cup | Wild rice | Uncooked |
| 2 cups | Water | For cooking rice |
| 2 tsp | Salt | For cooking rice |
| 2 cups | Turkey | Cooked and cubed |
| 1/2 | Small onion | Grated |
| 8 oz | Water chestnuts | Chopped |
| 2 cups | Seedless grapes | Halved |
| 1 cup | Cashews | Or other nuts |
Dressing Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2/3 cup | Mayonnaise | Standard |
| 1/4 cup | Milk | Standard |
| 1 tsp | Lemon juice | Fresh |
Instructions
Step 1: Rice and Dressing Prep
- Cook 2/3 cup wild rice in 2 cups water and 2 tsp salt until soft. Cool completely.
- Mix 2/3 cup mayonnaise, 1/4 cup milk, and 1 tsp lemon juice together in a small bowl for the dressing.
Step 2: Combining and Chilling
- Combine remaining ingredients including 2 cups cooked turkey, grated 1/2 small onion, 8 oz water chestnuts, 2 cups seedless grapes, and 1 cup cashews with the cooked wild rice and prepared dressing.
- Chill in the refrigerator until thoroughly cold and flavors are melded before serving.
💡 Make-Ahead & Storage: Prepare the salad up to a day in advance, keeping the cashews separate and adding them just before serving for optimal crunch.
Original Recipe Scan
