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Santa Rosa Valley Salad Recipe

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This recipe for Santa Rosa Valley Salad is from Family Favorites, 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 (Near East brand), cooked with seasonings
juice of 1 lemon
3 chicken breast halves, cooked and diced
3 scallions (white part and some green)
1 red bell pepper, diced
3 oz. Chinese pea pods,ends removed and blanched in boiling water for 5 to 10 seconds
2 medium avocados
1 c. chopped pecans, toasted (optional)

Dressing:
2 cloves garlic,minced
1 Tbsp. Dijon mustard
½ tsp. salt
¼ tsp. pepper
⅓ c. seasoned rice vinegar
⅓ c. canola oil
Directions:
Directions:
Combine dressing ingredients in blender: cover and refrigerate. Mix all salad ingredients except avocados and pecans. Combine with dressing and refrigerate 2 to 4hrs. Before serving, add avocados and pecans. Garnish with lettuce leaves. Serves 6 to 8

 

 

 

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