AVOCADO & WILD RICE SALAD
This salad has a very different taste and looks lovely on a luncheon table. I usually prepare the rice the night before so it is ready to prepare in the morning, by lunch the salad is ready to serve. I use Rice a Roni Wild Rice Pilaf mix for this recipe most often, but you may use the wild rice mix of your choice. Adapted from a recipe found in Quick Cooking.
Provided by HeatherFeather
Categories Rice
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Follow package directions to prepare the rice mixes and cool in the fridge.
- Combine cold rice with the remaining ingredients, tossing gently to combine.
- Cover and refrigerate overnight or at least for 6 hours.
- When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.
CREAMY AVOCADO AND WILD RICE SALAD IN A JAR
Take a healthy and tasty lunch to work today! This creamy avocado and wild rice salad in a jar only takes 15 minutes to make and is packed with wholesome goodness.
Provided by Caroline Phelps
Categories Main
Time 30m
Number Of Ingredients 10
Steps:
- Cook Uncle Ben's® rice according to instructions on the package. Let cool to room temperature.
- Put all the ingredients for the dressing in a blender and blend until smooth.
- Divide rice among 4 mason jars (I'm using 10 ounce jars) and gently press down with a spoon.
- Top with zucchini, tomatoes and bell pepper.
- Grab a piece of cling wrap and put a quarter of the avocado dressing in the center. Take all 4 corners of the cling wrap and twist to create a little pouch.
- Add it to the mason jar, on top of the bell pepper. Repeat the same for the remaining 3 mason jars. Close with a lid and refrigerate until it's time to eat or take to work.
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