Santa Rosa Valley Salad

santa-rosa-valley-salad

Ingredients:

  • 1 Box Wild Rice Cooked with Seasonings
  • 3 Chicken Breasts Cooked and Diced
  • 2 Green Onions Diced
  • 1 Red Bell Pepper Diced
  • 3 oz Sugar Snap Peas, Diced
  • 2 Medium Avocados Diced
  • 1 C Chopped Toasted Pecans
  • 2 Cloves Garlic Minced
  • 1 TBS Dijon Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/3 C Seasoned Rice Wine Vinegar
  • 1/3 C Olive Oil

Directions:

Combine garlic, dijon mustard, salt, pepper, vinegar and olive oil in blender.  Set aside.  Mix all salad ingredients except avocado and pecans.  Combine mixture from blender and refrigerate 2-4 hours.  Before Serving add avocados and pecans.  Served by Kristin Simpson’s Kitchen.