Santa Rosa Valley Salad

Santa Rosa Valley Salad

• 1 Box seasoned long grain and wild rice mix (like Uncle Ben’s)
• Juice of 1 lemon
• 3 Chicken breast halves, cooked and diced
• 4 Green onions, chopped
• 1 Red bell pepper, diced
• 3 oz. Chinese pea pods, ends removed
• 2 Medium avocados, diced
• 1 C. Chopped pecans, toasted
• Lettuce leaves for garnish, red leaf looks nice

Dressing:

• 2 Cloves garlic, minced
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Salt
• 1/4 tsp. Sugar
• 1/4 tsp. Pepper
• 1/3 C. Seasoned rice vinegar
• 1/2 C. Vegetable oil

Combine dressing in blender. Cover and refrigerate. Cook rice according to package directions. Mix with all salad ingredients except avocados and pecans. Combine with dressing and refrigerate 2-4 hours or up to 24 hours. Before serving add avocados and pecans and garnish with lettuce leaves.