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Santa Rosa Valley Salad Recipe

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This recipe for Santa Rosa Valley Salad, by , is from THE PANTRY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol McAlpin
Added: Thursday, December 4, 2008


1 box long grain and wild rice mix, cooked with seasonings (I use Uncle Ben's wild rice)
Juice of 1 lemon
3 chicken breast halves, cooked and diced
4 green onions, chopped
1 red bell pepper, diced
3 oz. Chinese peapods, ends removed (snowpeas)
2 medium avocados, diced
1 c. chopped pecans, toasted

2 cloves garlic, minced
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper
1/3 c. seasoned rice wine vinegar
1/3 c. vegetable oil

Combine dressing ingredients in a blender. Cover and refrigerate.

Mix all salad ingredients except avocado and pecans. Combine with dressing and refrigerate 2-4 hours (overnight is best!). Before serving, add avocados and pecans.




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