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Wild Rice-Turkey Salad

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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