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Caribbean Dayo Turkey Salad
    * 3/4 cup wild rice
    * 1-1/2 cups converted white rice
    * 1 cup sweetened flake coconut
    * 1 large sweet red pepper, cored, seeded and finely chopped
    * 1 large sweet green pepper, cored, seeded and finely chopped
    * 1 red onion, finely chopped
    * 1/2 cup chopped fresh parsley
    * 2 papayas, peeled, seeded and chopped
    * 1 pound sliced smoked turkey, cut into matchstick strips
    * 1-3/4 cups Orange Dressing*
1) Add water to wild rice in a saucepan to cover by 2 inches.
2) Simmer, covered, 35 to 40 minutes or until rice is tender and starts to split open. Drain; cool under cold tap water. Drain.
3) Meanwhile, cook white rice according to package directions. Drain; cool under cold tap water. Drain.
4) As rice is cooking, heat oven to 375 degrees F. Spread coconut evenly in a baking pan.
5) Bake in heated 375 degree F. oven 10 minutes or until lightly browned, stirring occasionally. Cool.
6) Combine wild rice, white rice, coconut, sweet peppers, onion, parsley, papayas and turkey in a large bowl.
7) Add dressing; mix well.
Yield: 10 servings
*Orange Dressing. Whisk together 1-1/2 cups fresh orange juice, 1/4 cup olive oil, 1 tablespoon balsamic vinegar,
1 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a small bowl.