Wild Rice & Pepper Jack Salad

• 3 cups water
• 1 cup uncooked wild rice, rinsed
• 2 tablespoons chicken bouillon granules
• 3 cups broccoli florets
• 2 cups cubed deli cooked ham
• 1 cup walnut halves
• 1/4 cup sliced green onions
• 4 ounces (1 cup) Land O Lakes Pepper Jack Cheese, cubed 1/2-inch
• 1 medium (1 cup) red bell pepper, cut into julienne strips
• 1/2 cup thinly sliced carrot
• 1/2 cup vegetable oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon dry mustard

1. Place water, wild rice and bouillon granules in 4-quart saucepan.
2. Cook over medium-high heat until mixture comes to a boil.
3. Reduce heat to medium; cook 35-40 minutes or until rice is tender.
4. Drain.
5. Cool completely.
6. Combine all salad dressing ingredients in bowl; mix well.
7. Add cooled wild rice and all remaining salad ingredients to salad dressing; toss to mix well.
8. Cover; store refrigerated.

water, wild rice, chicken bouillon granules, broccoli florets, deli cooked, walnut halves, green onions, pepper, red bell pepper, carrot, vegetable oil, white wine vinegar, dry mustard

Taken from www.landolakes.com/recipe/983/wild-rice-pepper-jack-salad (may not work)