"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Santa Rosa Rice Salad Recipe

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This recipe for Santa Rosa Rice Salad, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Bednar


Serves 6-8

1 box long grain and wild rice mix, cooked with seasonings
Juice of 1 lemon
3 chicken breasts halves, cooked and diced
4 green onions, sliced
1 red bell pepper diced
3 ounces Chinese pea pods, ends removed
2 medium avocados, diced
1 cup chopped pecans or sliced almonds toasted with sugar

2 cloves garlic minced
1 TBS Dijon mustard
tsp salt
tsp sugar
tsp pepper
1/3 cup seasoned rice wine vinegar
13 cup vegetable oil

1. Combine dressing ingredients in a blender. Cover and refrigerate.
2. Mix all salad ingredients except avocados and nuts. Combine with dressing and refrigerate 2-4 hours. Before serving, add avocados and pecans and garnish with lettuce leaves. May be made a day ahead. Mix with salad dressing 2-4 hours before serving.




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