Delicious summer salad I almost forgot about this year . . . no!! We originally got this recipe from a Dr's wife during Dad's residency, I believe. So tasty with the homemade french bread.
Dressing
1/2 cup salad dressing (Miracle Whip, mayonaise, etc.)
1/3 cup sour cream
1/2 tsp. salt
1/4 tsp. crushed marjoram leaves
1/8 tsp white pepper (really just for looks)
Salad
3 cups cooked wild rice, chilled (usually use half white rice and half wild rice)
2 cups cubed cooked chicken
1/2 cup diagonally sliced celery
1/2 cup red bell pepper, cut into pieces
1/2 cup sliced fresh mushrooms
1/4 cup diagonally sliced green onion
Lettuce
Tomato wedges
1/4 cup toasted slivered almonds
In small bowl combine all dressing ingredients and set aside. In large bowl combine cooked rice, chicken, celery, red pepper, mushrooms, and onions. Add dressing to salad mixture; toss gently.
Cover; refrigerate 2-3 hours to blend flavors. Serve with lettuce leaves and tomato wedges. Garnish with toasted almonds. 6 one cup servings.
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