Wild rice and smoked turkey salad

Ingredients

• 3 ½ to 4 cups cooked wild rice (see recipe)
• 1 pound smoked turkey or chicken, cut into bite-size cubes, about four cups
• 2 medium-size unblemished avocados, pitted, peeled, cut into 1/2-inch cubes
• 1 tablespoon lemon juice
• 10 to 12 bottled sun-dried tomatoes in oil, optional
• ¾ cup finely diced onion
• ¼ cup red-wine vinegar
• ½ cup olive oil
• Salt to taste, if desired
• Freshly ground pepper to taste
• ¼ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    365 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 16 grams protein; 40 milligrams cholesterol; 162 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight to 10 servings

Preparation

1. Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
2. Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.

20 minutes