TURKEY WILD RICE SALAD

1 pkg (6-oz) long grain and wild rice

8-oz cooked turkey breast, chopped

1 medium apple (2/3 cup), cored and chopped

1/2 cup celery, thinly sliced

1/4 cup dried cherries, optional

1/4 cup chopped pecans, toasted

2 tbsp cider vinegar

2 tbsp canola oil

1/2 tsp snipped fresh thyme OR 1/4 tsp dried thyme, crushed

1/4 tsp black pepper

1/8 tsp salt

Prepare rice according to package directions, omitting the seasoning packet. Discard packet or save for another use. Spread rice mixture on a baking sheet to cool completely.

In a bowl, combine rice mixture, turkey, apple, celery, cherries and pecans. 

For the dressing, in a jar with a screw-on lid, combine vinegar, oil, thyme, pepper and salt. Cover and shake well. Pour dressing over salad and toss to coat. Cover and chill until ready to serve or up to 24 hours.

Yield: 6 (1 cup) serving

Per serving: 252 calories, 8g total fat (g sat), 225mg sodium, 32g carbs (7g sugar) 15g protein

Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat