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Santa Rosa Valley Salad Recipe

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This recipe for Santa Rosa Valley Salad is from THE PANTRY, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

Dressing
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
Directions:
Directions:
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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