Turkey, Wild Rice And Cranberry Salad

There is a tale told of that great English actor Macready. An eminent preacher once said to him: “I wish you would explain to me something.” “Well, what is it? I don’t know that I can explain anything to a preacher.” “What is the reason for the difference between you and me? You are appearing before crowds night after night with fiction, and the crowds come wherever you go. I am preaching the essential and unchangeable truth, and I am not getting any crowd at all.” Macready’s answer was this: “This is quite simple. I can tell you the difference between us. I present my fiction as though it were truth; you present your truth as though it were fiction.”

G. Campbell Morgan

CATEGORY	CUISINE	TAG	YIELD
	Jewish	Salads- pou, Salads- ric, Xtras- left	6	Servings

INGREDIENTS

3	c	Water
1	T	Water, in addition to the
		above
1	c	Wild rice
1/2	t	Salt
1	c	Cranberries
1	T	Sugar
1/2	c	Diced carrot
1/4	c	Olive oil
2	T	Fresh lemon juice
1		Clove garlic, minced
		Salt and pepper
3/4	lb	Cooked turkey, shredded
		about 2 cups
1/2	c	Chopped celery
1/2	c	Chopped fresh parsley
1/2	c	Chopped red onion
1/4	c	Raisins
		Green leaf lettuce

INSTRUCTIONS

Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium
saucepan. Cover and cook over medium-low heat until rice is tender and
water is absorbed, about 55 minutes. Cool rice completely. Set aside.
Combine cranberries and remaining 1 tbsp water in heavy small
saucepan. Cook over medium-low heat until cranberries just begin to
soften, stirring constantly, about 2 minutes. Add sugar and cook over
high heat until sugar is dissolved and cranberries are tender, about  5
minutes. Transfer to plate and refrigerate until chilled.  Steam
carrots until crisp-tender, about 4 minutes. Rinse carrot with  cold
water to cool. Whisk olive oil, lemon juice and garlic to blend  in
small bowl. Season dressing with salt and pepper.  Combine rice,
carrot, turkey, celery, parsley, onion and raisins in  large bowl. Pour
dressing over. Add cranberries and toss thoroughly.  (Can be prepared 8
hours ahead. Cover and refrigerate.) Line 6 plates  with lettuce
leaves. Divide salad among plates and serve.  Recipe by: Bon Appetit
Magazine   November 1990  Posted to JEWISH-FOOD digest V97 #310 by
Linda Shapiro  <lss@coconet.com> on Nov 27, 1997

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 625 Calories From Fat: 115 Total Fat: 13g Cholesterol: 24.4mg Sodium: 762.2mg Potassium: 477.2mg Carbohydrates: 114.4g Fiber: 9.3g Sugar: 9.6g Protein: 14.4g