Wild Rice Salad with Fresh Apricots and Water Chestnuts by Nancy T. Maar
This is an aromatic salad that works well with turkey, goose, or pork. Look for contrasting textures and add crunchy veggies and nuts whenever possible instead of adding Splenda to sugar-free dishes.
Yields 4 servings; serving size 6 ounces
Calories: 231.34
Protein: 4.07 grams
Carbohydrates: 24.44 grams
Sugar: 4.10 grams
Fat: 14.03 grams
2 cups cooked wild rice
4 unskinned apricots, rinsed, pitted, and cut up
½ cup canned water chestnuts, rinsed, dried, and sliced
⅓ cup raspberry vinegar
¼ cup fresh chopped parsley leaves
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1 teaspoon Splenda
¼ cup olive oil
Salt and pepper to taste
Mix the rice, apricots, and water chestnuts in a serving bowl. Whisk the rest of the ingredients together and pour over the rice, apricots, and water chestnuts.
Chill or serve at room temperature.
Apricots
Apricots have one seed in a hard shell. The skin is not fuzzy but can be spotty in appearance. The fruit is soft and easy to eat. Apricots can range in size from small golf ball-sized fruits to larger tennis ball-sized ones.
