Turkey Rice Salad

(Recipe and picture from Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger pages 50-51)

Want to go vegetarian? Just omit the turkey! Steamed wild rice gives this dish filling fiber.

2 cups (330 g) steamed wild rice blend
1 cup (140 g) diced cooked turkey or chicken
1/4 cup (25 g) chopped scallions
1/2 small red onion, diced
1/2 cup (90 g) chopped dried apricots or cranberries
1/4 cup (30 g) chopped red bell pepper (optional)
1/4 cup (30 g) finely chopped celery, including the leaves
¼ cup (60 ml) frozen orange juice concentrate, thawed
¼ cup (60 ml) rice vinegar
3 teaspoons (13 g) sugar (optional)
2 teaspoons (6 g) minced garlic
1/4 cup (15 g) chopped fresh parsley
1/4 cup (60 ml) canola oil
1 teaspoon (3 g) dried mustard
Salt and pepper to taste

1. In a large bowl, combine cooled rice, turkey, onions, apricots, bell pepper, and celery.
2. In a small bowl, mix remaining ingredients. Pour into large bowl and mix together. Refrigerate until ready to serve.

Yield: 6 cups (1.5 kg)