***Santa Rosa Valley Salad

Serves 20

*NOTE* You can play with this recipe a lot , add more or less of what you like and don't like!

Ingredients

S   Double in Bold
1-  2 box(es) Long grain and wild rice mix (cook according to box with seasoning)
1-  2 lemon juice ( or 4 tablespoons)
3-  6 Chicken breasts halves, cooked and diced and seasoned
4-  8 Green onions, chopped
1-  2 Red Bell Pepper, diced
3-  6 Ounces Chinese pea pods, ends removed ( I omit)
3-  6 Medium avocados, diced ( 2 florida avocados)
1-  2 Cup chopped pecans, toasted


Dressing: (Recipe doubled)
4 cloves garlic, minced
2 Tablespoon Dijon mustard
1 t salt
1/2 t sugar
1/2 t pepper
2/3 cup of seasoned rice wine vinegar, (which is hard to find so regular seasoned rice vinegar is good too) (Recipe calls for 2/3 but I only use half)
2/3 cup canola oil

Directions

1. Combine dressing ingredients in blender. Cover and refrigerate.

2. Mix all salad ingredients except avocados and pecans. Combine with dressing and refrigerate 2-4 hours. ( add dressing to taste)

3. Before serving, add avocados and pecans and garnish with lettuce leaves.

Note: Can be made a day ahead.