I'd like to introduce you to Santa Rosa salad. I don't know how the name came about, but I do know the salad is a wonderful medley of flavors and textures. The dressing has a tangy zip, and the pecans and snap peas add a delightful crunch. Thanks to my friend Carolyn for posting this recipe on her blog.
2-3 c. chopped, cooked chicken breast
1 box long-grain and wild rice, made according to package directions*
2 Tbsp. lemon juice
1 Tbsp. lime juice
3 green onions, finely chopped
3/4 c. diced red bell pepper
3/4 c. diced green bell pepper
Handful snap peas, ends removed and cut into thirds
1 avocado, diced
1 c. toasted pecans
Mix all ingredients except avocado and pecans. Stir in dressing and refrigerate at least two hours. Add avocado and pecans before serving.
2 cloves garlic, minced
1 Tbsp. Dijon or spicy brown mustard
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1/3 c. seasoned rice vinegar**
1/3 c. canola oil
Mix ingredients in blender.
*I used Rice-a-Roni brand. Any brand with a seasoning packet will do, even if they yield different amounts of rice. It doesn't have to be exact.
**If you do not have seasoned rice vinegar, which is different from regular rice vinegar, then use 1/3 cup regular but add 2 tablespoons sugar and 1 teaspoon salt.