Turkey Apricot Salad -Chicken.JPG

Turkey Apricot Salad


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