2 boxes of long grain and wild rice mix, cooked with seasoning added
juice of a lemon
2 chicken breasts, cooked and diced (this is optional)
4 green onions, chopped
1 red pepper, diced
1 or 2 medium avocados, diced
about 3 oz. Chinese pea pods, ends removed, sliced
1 c. chopped pecans, almonds or pistachios, toasted
2 cloves garlic, minced
1 t. Dijon mustard
salt and pepper
1/4 t. sugar
1/3 c. seasoned rice wine vinegar
1/3 c. canola oil
Instructions
Cook rice, let cool. Mix together garlic, mustard, salt and pepper,
sugar, vinegar and oil. Mix remaining ingredients and pour
dressing over. May be too much dressing, so do a little at a time.
Originally Submitted
2/15/2015
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You can add this Santa Rosa Valley Salad recipe to your own private DesktopCookbook.
