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Diabetic Turkey and Wild Rice Salad


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




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