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Wild Rice and Turkey Salad

SUBMITTED BY: Ginny Schneider

"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.'"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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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 (2 ounce) jar chopped pimientos, drained
  • 1 (8 ounce) bottle Italian salad dressing

DIRECTIONS

  1. In a large bowl, combine the first seven ingredients. Add dressing just before serving; toss to coat.

FOOTNOTE

  • 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2007 by JerrysHoney
I've made this recipe several times now & just love it. It's easy to improvise by adding... MORE


 
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