Wild rice-turkey salad

4 servings

Ingredients

Quantity Ingredient
½ cup Wild rice;
1½ cup Water;
2 cups Turkey; cooked chopped
1 cup Celery; chopped
½ cup Sweet red pepper; Chopped (optional)
⅓ cup Raisins;
1 Apple; chopped
¼ cup Green onions; chopped
¼ cup Olive oil;
2 tablespoons Red or white wine vinegar;
¼ teaspoon Black pepper;
¼ teaspoon Ground nutmeg;
2 tablespoons Fresh parsley leaves; chopped
Chopped pecans; for garnish

Directions

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.

¼ recipe = 422 calories 3 lean meat, 1 bread, 1½ 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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