Forget heavy and burdensome turkey salads, which contain more mayonnaise than anything else. This lightened-up version includes a generous helping of fresh vegetables and our Spring Medley Orzo, a vibrant and colorful mix of orzo pasta flavored with lemon, parsley and leeks.

Prep time: 25 min

Cook time: 10 min

Total time: 35 min

Spring Turkey Salad
Copyright Recipe © 2015 Woodland Foods


Makes 6 servings

  • 4 Cups Water

  • 2 Teaspoons Kosher Sea Salt Flakes, divided

  • 2 Cups Spring Medley Orzo

  • 2 Lemons, zest and juice

  • 1 Tablespoon Olive Oil

  • 2 Cups Cooked Turkey, diced or pulled

  • 1 Cup Grape Tomatoes, halved

  • 1/2 Cup Green Onions, chopped

  • 1/2 Cup Arugula, chopped

  • 1 Tablespoon Italian Parsley, chopped

  • 1/2 Teaspoon Ground Black Pepper

  • 1 Cup Mayonnaise


  1. Bring water to a boil with 1 teaspoon salt. Add orzo, and cook for 10 minutes, or until tender.

  2. Strain orzo, and toss in bowl with lemon juice, lemon zest and olive oil. Spread orzo onto sheet pan, and allow to cool at room temperature.

  3. Combine orzo and remaining ingredients in large bowl, and mix in mayonnaise, coating ingredients evenly. Chill for at least 2 hours before serving.