Wild Rice and Turkey Salad Recipe

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Ginny Schneider of Muenster, Texas serves this tasty main-dish salad for a colorful change of pace. "Spinach and wild rice provide the refreshing difference," she remarks. "Plus it's a great way to use leftover turkey."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 9 servings

Ingredients

  • 4 cups torn fresh spinach
  • 2 cups cubed cooked turkey breast
  • 2 cups cooked wild rice
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 medium tomatoes, chopped
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1 bottle (8 ounces) Italian salad dressing

Nutritional Facts

Nutritional Analysis: One 1-cup serving (prepared with fat-free dressing) equals 157 calories, 71 mg sodium, 10 mg cholesterol, 21 gm carbohydrate, 14 gm protein, 2 gm fat. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.

Directions

  1. In a large bowl, combine the first seven ingredients. Add dressing just before serving; toss to coat. Yield: 9 servings.
Originally published as Wild Rice and Turkey Salad in Quick Cooking May/June 1998, p48

Nutritional Facts

Nutritional Analysis: One 1-cup serving (prepared with fat-free dressing) equals 157 calories, 71 mg sodium, 10 mg cholesterol, 21 gm carbohydrate, 14 gm protein, 2 gm fat. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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