Wild Rice-Turkey Salad
Recipe type: Salads and Dressings
Serves: 4
  • 1/2 Cup wild rice
  • 1 1/2 Cups water
  • 2 Cups turkey; cooked chopped
  • 1 Cup celery; chopped
  • 1/2 Cup sweet red pepper; chopped (optional)
  • 1/3 Cup raisins
  • 1 apple; chopped
  • 1/4 Cup green onions; chopped
  • 1/4 Cup olive oil;
  • 2 Tablespoons red or white wine vinegar;
  • 1/4 teaspoon black pepper;
  • 1/4 teaspoon ground nutmeg;
  • 2 Tablespoons fresh parsley leaves, chopped
  • chopped pecans; for garnish
  1. 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

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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