Wild Rice Ham Salad

• 1 cup uncooked wild rice
• 3 cups water
• 1 tablespoon chicken bouillon granules
• 1 cup julienned fully cooked ham
• 1 cup julienned Monterey Jack cheese
• 1 cup julienned sweet red pepper
• 1 cup fresh broccoli florets
• 1/2 cup thinly sliced carrots
• 1/2 cup thinly sliced green onions with tops
• 2 tablespoons lemon juice
• 2 tablespoons white vinegar
• 1/2 teaspoon ground mustard
• 1/2 to 1 teaspoon curry powder
• Salt and pepper to taste
• 1/2 cup canola oil

1. In a large saucepan, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 1 hour or until the rice is tender. Drain if necessary; cool.
2. In a large bowl, toss rice with ham, cheese, red pepper, broccoli, carrots and green onions. For dressing, 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.
3. Pour over salad and toss to coat. Cover and chill several hours or overnight.

wild rice, water, chicken bouillon granules, julienned monterey, sweet red pepper, fresh broccoli florets, carrots, onions, lemon juice, white vinegar, ground mustard, curry powder, salt, canola oil

Taken from www.tasteofhome.com/recipes/wild-rice-ham-salad/ (may not work)