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.