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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."
Featured In: 30 Fall Harvest Salads
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

1 cup: 157 calories, 2g fat (0 saturated fat), 10mg cholesterol, 71mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 14g protein. 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

Light-Bodied White Wine

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


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