August 25, 2010

Tangy Santa Rose Rice Salad

Here's another favorite from my own Momma!  You can omit the chicken and serve this vegetarian style, or do some of each to please both crowds.

1 pkg. Uncle Ben's long grain & wild rice (Original), cooked w/ seasoning as directed
4 green onions, chopped
3 chicken breasts, shredded (I like to use 2.5 cups rotisserie chicken)
1 red or green pepper, finely chopped
1 c. snow peas, ends removed
1 c. toasted pecans, coarsely chopped (reserve for serving)
1 avocados, diced (reserve for serving)
juice of 1 lemon or 1 lime

Mix DRESSING:
1/3 c. olive oil
1/3 c. seasoned rice vinegar
1 TBS. dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper

Pour dressing on rice mixture (reserve avocados and pecans until serving).  Let chill in fridge for 2-4 hours.  Serve cold.  We like this with tortilla or pita chips, and fresh fruit.

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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
-Voltaire

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