Turkey Wild Rice Salad

I first tried this guy up at the cabin with Mary & Tom and thought it was fantastic. I picked up a ready to cook turkey breast at Aldi, and then cooked it over night in the crock pot. It was a little on the pricey side ($7-$8), but just so tasty and simple. The only thing I couldn't find at Aldi was the wild rice, which is also kind of on the pricey side? I ended up using an 8 ounce package of wild rice and then doubling everything else since I had so much turkey and grapes. Even after doubling the grapes, I added some more because it's just not quite perfect until you get the amazing combination of the turkey and the grape in every bite. Per Mary's tip, I substituted lemon juice for the vinegar which worked great. It made about a gallon, and I polished it off in a weekend.

Original recipe makes 12 servings

• 1 (6 ounce) package wild rice
• 3/4 cup light mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon white sugar
• salt and pepper to taste

• 2 cups cooked, cubed turkey meat
• 1/4 cup diced green onion
• 1 cup seedless red grapes
• 6 ounces blanched slivered almonds

1.     Cook rice according to package directions. Remove from heat and set aside to cool.

2.     In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.

3.     Before serving, sprinkle slivered almonds over the top of the salad.