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Santa Rosa Rice Salad Recipe

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This recipe for Santa Rosa Rice Salad is from The Ann Arbor 2nd Ward 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:
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Ingredients:  
Ingredients:  
SANTA ROSA RICE SALAD
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

Dressing:
2 cloves garlic minced
1 TBS Dijon mustard
½ tsp salt
¼ tsp sugar
¼ tsp pepper
1/3 cup seasoned rice wine vinegar
13 cup vegetable oil
Directions:
Directions:
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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