Wild Rice Salad
Cristy Clarke
ingredients
- 2 cups cooked long grain white rice
- 1 cup cooked basmati rice
- 1 cup cooked wild rice
- (cook all rice in chicken broth)
- 1/2 lemon - squeeze fresh juice
- 2 ripe avocados
- 1 whole chicken breast, cooked and cubed
- 3 green onions, sliced
- 2 oz. snow peas cut into 1" pieces
- 1 cup toasted pecans
- Dressing:
- 4 garlic cloves
- 2 Tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp pepper
- 1/2 cup rice vinegar
- 2/3 cup corn oil
- Blend all dressing ingredients in blender.
directions
Toss warm rice with lemon juice and let cool. Add chicken, green onion, peas, and toss with dressing. Cover and refrigerate 2-4 hours. Just before serving, add avocado and pecans; gently toss. If entertaining, serve in cabbage cups.
Source: makes 1 large salad
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