Sun-Dried Tomato & Wild Rice Salad

Make-ahead this simple entrée-style Salad and enjoy for lunch, or as a potluck or family reunion dish.

You can be flexible and use any type of cooked ham, pork, chicken or beef, cut-into bite size pieces.

Ingredients

1 6-oz package long grain & wild rice mix (Uncle Ben’s)

1 recipe Dried Tomato Vinaigrette*

10 oz cooked ham, pork, or beef, cut into bite-size pieces/strips

1/2 cup frozen peas, thawed

1/4 cup sliced green onions (2)

Vinaigrette*

In a screw-top jar combine following, then cover lid and shake.

• 1/4 cup white or red wine vinegar
• 2 Tblsp Olive Oil
• 2 Tblsp finely chopped dried tomatoes (oil packed)
• 1 Tblsp oil from dried tomatoes
• 1 Tblsp water
• 1/4 tsp dried thyme
• 1 tsp sugar
• 1 clove garlic, minced

1/4 tsp ground coriander

• 1/4 tsp paprika
• 1/8 tsp cayenne pepper

Can store in refrigerator for up to 1 week.

Directions

1. Prepare rice according to package directions. During this time, prepare Vinaigrette.
2. Allow rice to cool somewhat, then in a large bowl, combine cooked rice mixture, meat, peas and green onions.
3. Shake vinaigrette and drizzle/spoon over rice and toss lightly. Cover and chill from 2 to 24 hours.