Blueberry-Walnut Wild Rice Salad

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Washington Post


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1/2 cup (4 ounces) coarsely chopped walnuts (may substitute slivered almonds)

1 pint (2 cups) blueberries, washed and drained, stems removed

1/4 teaspoon sugar

1/2 teaspoon chopped tarragon


Freshly ground black pepper

2 cups wild rice (or combination of wild and white rice), cooked and cooled

3/4 cup (6 ounces) cooked turkey breast (or chicken breast), cut into strips or chunks

1 head butter lettuce

1 orange, peeled, seeded and cut into segments

1/2 cup orange juice

2 tablespoons champagne vinegar or white wine vinegar

1 tablespoon chopped flat-leaf parsley

2 teaspoons chopped thyme

1 tablespoon walnut oil (optional)

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