Santa Rosa Valley Salad

INGREDIENTS

1 box Uncle Ben's Long Grain and Wild Rice Mix, cooked with seasonings according to package directions
3 chicken breast halves, cooked and diced (add less if desired)
4 green onions, chopped
1 red bell pepper, diced
1 large package of sugar snap peas, strings removed (buy them when they're in season at Costco)
2 medium avocados, diced
Juice of 1 lemon

Romaine leaves for garnish, cut into squares

Dressing: 2 cloves garlic, minced
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar (or slightly more) 1/4 teaspoon pepper
1/3 cup seasoned rice vinegar
1/3 cup vegetable oil

PREPARATION

Combine dressing ingredients. Cover and refrigerate.

Sauté the sugar snap peas briefly in a small amount of olive oil. Add salt and garlic powder. Remove from heat and set aside.

Mix all salad ingredients together except avocados and lemon juice. Combine salad ingredients with dressing and refrigerate 2 to 4 hours. Before serving, carefully add avocados. Place salad mixture on romaine leaves.

NOTE: Most of the salad may be made a day ahead. Add avocados and lemon juice prior to serving.

*from Cindy

 

 


 

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