Makes 8 servings (1 cup each). Recipe is by Holly Clegg from her "Too Hot in the Kitchen" cookbook.
2 tablespoons lime juice
2 tablespoons roasted garlic seasoned rice vinegar
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon ground ginger
4 cups cooked wild or brown rice
2 cups chopped boneless skinless cooked turkey
1 cup dried apricots strips (about 6 ounce package)
½ cup dried cranberries or mixed berries
1 cup chopped green onions
⅓ cup sliced almonds, toasted
1. In small bowl, whisk together lime juice, vinegar, oil, honey and ginger; set aside.
2. In large bowl, combine remaining ingredients except almonds. Combine with dressing and toss with almonds. Serve.
Nutritional information: Calories 277, calories from fat 23 percent, fat 7 g, saturated fat 1 g, cholesterol 30 mg, sodium 111 mg, carbohydrate 39 g, dietary fiber 4 g, sugars 19 g, protein 16 g. Dietary exchanges: 1½ starch, 1 fruit, 2 lean meat