Turkey And Wild Rice Salad

Recipe Ingredients

		Salad
3 cups	438g / 15oz	Diced cooked turkey
		= (preferably white meat)
2 cups	320g / 11oz	Leftover cooked wild rice
1/2 cup	46g / 1.6oz	Rehydrated cranberries - drained
		= (to rehydrate dried cranberries, pour
		Boiling water over 1/2 cup cranberries,
		Let sit for 10 minutes, and drain)
1/4 cup	15g / 0.5oz	Diced red onion
1/4 cup	36g / 1.3oz	Diced yellow pepper
		Dressing
1/2 cup	118ml	Raspberry vinegar
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced fresh parsley
1 tablespoon	15ml	Minced scallions
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine all salad ingredients. In a blender, combine all dressing ingredients. Pour the dressing over the salad and toss well. Serve at room temperature.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 3 Very Lean Meat, 1 Starch, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 222; Calories from Fat 63; Total Fat 7g; Saturated Fat 1g; Cholesterol 49mg; Sodium 49mg; Carbohydrate 16g; Dietary Fiber 2g; Sugars 4g; Protein 24g.

Source:
American Diabetes Association at http://www.diabetes.org

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