Rice and Mushrooms Dijon Salad
SALAD
1 c. uncooked wild rice, rinse
1 c. sliced fresh mushrooms
1 c. fresh pea pods, cut into thirds*
1 med. red or green bell pepper, coarsely chopped
1/4 c. chopped red onion
DRESSING
3/4 c. mayonnaise or salad dressing
1/4 c. Dijon mustard
2 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
Cook rice to desired doneness as directed on package; drain. Cover;
refrigerate 30 minutes. In large bowl, combine cooked rice and
remaining salad ingredients. In small bowl, combine all dressing
ingredients; blend well. Spoon dressing over rice mixture; toss
gently. Cover; refrigerate until thoroughly chilled. Serve on
radicchio or lettuce leaves, if desired. 10 (1/2 cup) servings.
Note:*A 6 ounce package of frozen pea pods, thawed and drained, can be substituted for fresh pea pods.
Serving size 1/2 cup
B-man
