Turkey Salad

Salad:

• 6 oz wild rice
• 4 oz fresh mushrooms
• 1 c fresh spinach, cut in strips
• 2 green onions, with tops, thinly sliced
• 2 c cubed cooked turkey

Dressing:

• 1/4 c oil
• 1/4 c vinegar
• 2 tsp salt, optional
• 2 tsp sugar
• cherry tomatoes, halved (optional)

Directions:

Cook rice according to directions in 2 1/3 c water and cool. Add mushrooms, spinach, onions, and turkey.

For dressing, mix all ingredients except tomatoes. Pour over rice mixture. Let stand overnight in refrigerator.

Serve garnished with tomatoes.

Serves 6 to 8.