Wild Rice Salad

Salad

Ingredients:

• 1 cup uncooked wild rice
• 3 cups water
• 1 tablespoon instant chicken bouillon granules
• 1 cup julienned fully cooked ham
• 1 cup julienned Monterey Jack cheese
• 1 cup julienned sweet red pepper
• 1 cup broccoli florets
• 1/2 cup thinly sliced carrots
• 1/2 cup thinly sliced green onions with tops

Instructions:

In a medium saucepan, bring rice, water and bouillon to a boil. Reduce heat; cover and simmer for 1 hour or until the rice is tender. Drain if necessary and then cool. In a large bowl, toss rice with ham, cheese, red pepper, broccoli, carrots and green onions.

Dressing

Ingredients:

• 2 tablespoons lemon juice
• 2 tablespoons vinegar
• 1/2 teaspoon dry mustard
• 1/2 to 1 teaspoon curry powder
• salt and pepper to taste
• 1/2 cup vegetable oil

Instructions:

Combine lemon juice, vinegar, mustard, curry powder, salt and pepper in a blender or food processor. With machine on high, slowly add oil through the feeder cap until well mixed; dressing will thicken slightly.

Pour dressing over salad and toss to coat. Cover and chill several hours or overnight.