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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is from Eleanor Ostman. She was a food writer for the St. Paul Pioneer Press for many years. She retired years ago, and I miss her. Ingredients:
1 cup wild rice |
3 cups water |
2 tablespoons chicken soup base |
slice the following prettily |
4 ounces ham |
3/4 cup brocolli |
3/4 cup walnuts, toasted |
3/4 cup red or yellow pepper |
3/4 cup monterey jack pepper cheese |
1 carrot sliced |
1 bunch green onions sliced thin |
dressing |
1/2 cup canola oil |
2 tablespoons white wine vinegar |
2 tablespoons lemon juice |
1/2 teaspoon curry powder |
1/2 teaspoon dry mustard |
Directions:
1. Simmer first three ingredients until rice is done.
2. Cut salad ingredients into strips and place in a bowl.
3. Whisk dressing ingredients until emulsified.
4. Mix dressing with salad.
5. Chill for a couple hours.
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