Monday, January 19, 2009

Santa Rosa Salad

1 box Uncle Ben’s long grain & wild rice
1 T lemon juice or juice of 1 lemon
3 chicken breasts, cooked with seasonings and diced
4 green onions diced
1 red pepper diced
3 oz. fresh pea pods with ends removed (snow peas)
2 medium avocados, diced
1 c. slivered almonds, toasted in oven
Romaine lettuce leaves or croissants

2 cloves garlic, minced
1 T Dijon mustard]
½ t salt
¼ t pepper
1/3 c seasoned rice wine vinegar
1/3 vegetable oil

Combine dressing ingredients in blender. Cover and refrigerate. Mix all salad ingredients except avocados and almonds. Combine with dressing and refrigerate (it’s best when refrigerated overnight.) Before serving, add avocados and almonds. Serve in romaine lettuce leaves as a lettuce wrap or in crescent rolls as a chicken salad. I usually double the recipe, especially if you are making it for a shower. (Pictured here with Crescent Potato Puff Rolls brushed with a parmesan, garlic butter…recipe included in book)

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