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New Ham and Rice Salad
Cool: 20 mins
Cook: 25 mins
Ingredients
- 1 6 ounce package long-grain and wild rice mix
- Dried Tomato Vinaigrette (see recipe below)
- 10 ounces cooked ham, beef, or pork, cut into bite-size strips
- 1/2 cup frozen peas
- 1/4 cup sliced green onions
- Fresh thyme sprigs (optional)
Directions
1. Prepare rice according to package directions. Spread in a shallow baking pan and cool for 20 minutes. Meanwhile, prepare Dried Tomato Vinaigrette.
2. In a large bowl, combine rice mixture, ham, peas, and sliced green onions. Drizzle with vinaigrette. Toss lightly to coat. Garnish each serving with fresh thyme sprigs, if you like. Makes 4 main-dish servings.
Ingredients
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons finely chopped dried tomatoes (oil packed)
- 1 tablespoon oil from dried tomatoes
- 1 tablespoon water
- 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
- 1 teaspoon sugar
- 1 clove garlic
- 1/4 teaspoon ground coriander
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
Directions
In a screw-top jar combine white wine vinegar; olive oil; finely chopped dried tomatoes (oil packed); oil from dried tomatoes; water; snipped fresh thyme or dried thyme, crushed; sugar; garlic, minced; ground coriander; paprika; and cayenne pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 1 week. Shake before serving.
