New Ham and Rice Salad
- Makes: 4 servings
- Prep 20 mins
- Cool 20 mins
- Cook 25 mins
Traditional ham and pea salad gets a makeover in this recipe. We used a package of long-grain and wild rice mix for the base to make it a hearty main dish.
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
- Prepare rice according to package directions. Spread in a shallow baking pan and cool for 20 minutes. Meanwhile, prepare Dried Tomato Vinaigrette.
- 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.
Dried Tomato Vinaigrette
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.
Nutrition Facts
(New Ham and Rice Salad)
Servings Per Recipe 4, sat. fat (g) 4, fiber (g) 3, sodium (mg) 1550, vit. A (IU) 292, pro. (g) 18, iron (mg) 2, calcium (mg) 61, cal. (kcal) 398, Fat, total (g) 19, vit. C (mg) 10, carb. (g) 39, chol. (mg) 40