Wild Rice & Smoked Turkey Salad

                              What can I say?  It's another healthy salad. 

                 adapted recipe from COOKING by Kim Johnson Gross and Jeff Stone

SALAD:
• Olive oil
• 1 small red onion, thinly sliced
• 4 cups cooked wild rice
• 1/2 pound smoked turkey (or chicken), diced or shredded
• Couple handfuls cherry tomatoes
• 1/4 cup chopped fresh parsley
DRESSING:
• 4 to 8 sun-dried tomatoes, chopped
• 2 cloves of garlic, minced
• 3 tablespoons red wine vinegar
• 3 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 5 tablespoons olive oil
1.  Place a small skillet over medium heat and drizzle with a film of olive oil.  Add the red onion and sauté until onion is wilted.  Remove from heat and set aside to cool.
2.  Make the dressing:  Place the sun-dried tomatoes, garlic, red wine vinegar, balsamic vinegar, and soy sauce in the bowl of a food processor.  Mix to combine.  With the motor running, slowly add the olive oil and blend until smooth.
3.  In a serving bowl, combine the salad ingredients with the dressing; mix gently.  Serve either chilled or at room temperature.
• My daughter added diced avocados to her salad and highly recommends doing so.

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