Friday, April 16, 2010

Santa Rosa Salad

If there was a category for "SUPER Super Fav" this would be near the top. It is an oldie but A goodie!! It was my 1st post when I started this little food blog many... many... meals ago but I now have a new and improved photo so am posting again. LOVE this one!

3-4 chicken breasts - cooked then diced
2 box long grain wild rice w/ seasonings – cook, let cool... don’t over cook
juice from 1 lemon
juice from ½ lime
3 green onions finely chopped
1/4 green Bell pepper
1/2 red bell pepper
3 oz (handful) Chinese Pea Pods Chopped– ends removed
1 med avocado diced (optional)
1 C chopped pecans toasted (optional)

• Dressing

2 Garlic cloves minced
2 TLB Dijon Mustard
1 TEA Salt
1/2 TEA Sugar
1/2 TEA Pepper
2/3 Cup Seasoned Rice Vinegar
2/3 Cup Vegetable oil

Make salad dressing 1st in blender or hand mixer then refrigerate.
Mix all other ingredients together except pecans and avocado reserve until serving.
Add dressing and refrigerate at least 2 hours and serve…. Yummy, yummy! Excellent served with toasted French bread and summer fruit!


jen said...

yep i think i'll have to try this one.

Robyn said...

Can't can't can't wait to try this!! my dear friend up here (who i've told about your website) made it last night! and we are going to have the Dodo salad next week! yea! we miss you guys! how's the NEW house? unpacking? busy? I was at TOFW this past weekend in Plano and thought of you; it was FABULOUS as always. We are going to next one in April 28-29 in San Antonio--lets get together for it! call when you have some time to tell me about the move and life and learnings! i miss the great chats we always have when we're in town!