WILD RICE-TURKEY SALAD

Servings: 4
Ingredients:

1/2 c  Wild rice;
1 1/2 c  Water;
2 c  Turkey; cooked chopped
1 c  Celery; chopped
1/2 c  Sweet red pepper; Chopped
-(optional)
1/3 c  Raisins;
1    Apple; chopped
1/4 c  Green onions; chopped
1/4 c  Olive oil;
2 tb Red or white wine vinegar;
1/4 ts Black pepper;
1/4 ts Ground nutmeg;
2 tb Fresh parsley leaves;
-chopped
Chopped pecans; for garnish

Cook the rice in the water until tender, about 50 minutes. Cut the
turkey into bite-size pieces. Combine all the ingredients ina bowl
and toss. cover and chill until ready to serve. Sprinkle on the
pecans just before serving.

1/4 recipe = 422 calories 3 lean meat, 1 bread, 1 1/2 fruit, 2 fat
exchanges 42 grams carbohydrate, 24 grams protein, 18 grams fat 344 mg
sodium, 503 mg potassium, 54 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

My note: I’d probably make this with regular rice, vegetable oil,
regular vinegar (or a lower calorie dressing), 2 tsp dry parsley and
chopped almonds.

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