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Santa Rosa Valley Salad Recipe

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This recipe for Santa Rosa Valley Salad is from The Hungry Hawk Cookbook, 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:  
6 oz. long grain wild rice mix (Uncle Ben's microwave is often used)
Juice of 1 lemon
3 chicken breasts halves, cooked and diced (optional)
1 red bell pepper, diced
3 oz. Chinese peapods, ends removed
1c chopped pecans, toasted
1 avocado, sliced
Dried cranberries
Lettuce leaves for garnish
2 cloves garlic, minced
1 T Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/3c seasoned rice vinegar
1/3c vegetable oil
Directions:
Directions:
Combine garlic, Dijon mustard, salt, pepper, sugar, rice vinegar and oil in a blender. Cover and refrigerate. Cook rice according to directions. Mix cooked rice, lemon juice, chicken, red bell pepper, cranberries and peapods with the salad dressing. Refrigerate 2-4 hours. Before serving, add avocado and pecans and garnish with lettuce leaves
Personal Notes:
Personal Notes:
My daughter, Pam's favorite! You can substitute or add shrimp.

 

 

 

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