SALAD
3 c Cooked turkey; diced (preferably white meat)
2 c Wild rice; leftover, cooked
1/2 c Rehydrated cranberries, drained (to rehydrate dried cranberries, pour boiling water over 1/2 cup cranberries, let sit for 10 minutes, and drain)
1/4 c Red onion; diced
1/4 c Yellow pepper; diced
DRESSING
1/2 c Raspberry vinegar
2 tablespoon Olive oil
2 tablespoon Fresh parsley; minced
1 tablespoon Scallions; minced
Fresh ground pepper; to taste
Yield: 6 servings
Combine all salad ingredients. In a blender, combine all dressing ingredients. Pour the dressing over the salad and toss well. Serve at room temperature. Makes 6 servings (1 cup each)
Exchanges: Very Lean Meat Exchange — 3, Starch Exchange — 1, Monounsaturated Fat Exchange — 1/2, 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