Santa Rosa Valley Salad

• 6 oz. long grain wild rice mix (Uncle Ben's microwave is often used)
• Juice of 1 lemon
• 3 chicken breasts halves, cooked and diced (optional)
• 1 red bell pepper, diced
• 3 oz. Chinese peapods, ends removed
• 1 cup chopped pecans, toasted
• Lettuce leaves for garnish
• Dressing:
• 2 cloves garlic, minced
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon pepper
• 1/3 cup seasoned rice vinegar
• 1/3 cup vegetable oil

1. 1. Combine dressing ingredients in blender. Cover and refrigerate.
2. 2. Cook rice
3. 3. Mix all the salad ingredients except avocado and pecans. Combine with salad dressing and refrigerate 2-4 hours. Before serving, add avocado and pecans and garnish with lettuce leaves

long grain wild rice, lemon, chicken breasts halves, red bell pepper, chinese peapods, pecans, dressing, garlic, mustard, salt, sugar, pepper, rice vinegar, vegetable oil

Taken from www.epicurious.com/recipes/member/views/santa-rosa-valley-salad-1275578 (may not work)