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Wild rice-turkey salad

Yield: 4 Servings

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;

Instructions:

-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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