1 cup (4 oz. by weight) CAPE BLANCO CRANBERRIES
1 tablespoon sugar

½ cup diced carrot
¼ cup olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, minced
Salt and pepper

¾ pound cooked turkey, shredded
(about 2 cups)
½ cup chopped celery
½ cup chopped fresh parsley
½ cup chopped red onion
¼ cup raisins
Green leaf lettuce

Bring 3 cups water, wild rice and ½ teaspoon salt to boil in heavy medium saucepan. Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes. Cool rice completely. Set aside. Combine CAPE BLANCO CRANBERRIES and remaining 1 tablespoon water in heavy small saucepan. Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes. Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes. Transfer to plate and refrigerate until chilled. Steam carrot until crisp-tender, about 4 minutes. Rinse carrot with cold water to cool. Whisk olive oil, lemon juice and garlic to blend in small bowl. Season dressing with salt and pepper. Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl. Pour dressing over. Add cooked CAPE BLANCO CRANBERRIES and toss thoroughly. (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves. Divide salad among plates and serve.