Ham and Pea Wild Rice Salad
- Prepare rice according to package directions. Meanwhile, prepare Dried Tomato Vinaigrette.
- In a large bowl combine rice mixture, ham, peas, and green onion. Drizzle with Dried Tomato Vinaigrette. Toss lightly to coat. Cover and chill for 2 to 24 hours before serving. Makes 4 main-dish servings.
From the Test Kitchen
For a shortcut when making this recipe, substitute 2/3 cup bottled dried tomato vinaigrette for the Dried Tomato Vinaigrette.
Prepare as above, except use the cooked beef or pork instead of ham. Substitute one 8-ounce can sliced water chestnuts, drained, for the peas and 2/3 cup bottled ginger vinaigrette salad dressing for the Dried Tomato Vinaigrette. If desired, add 1/4 cup shredded radishes to the rice mixture. Makes 4 main-dish servings.
Prepare as above, except substitute 8 ounces slivered prosciutto for the ham. Add 1/3 cup dried cherries and 1/3 cup chopped walnuts or pecans, toasted, to the cooked rice mixture. Substitute 2/3 cup bottled balsamic vinaigrette salad dressing for the Dried Tomato Vinaigrette. Makes 4 main-dish servings.
Prepare as above, except substitute 8 ounces smoked salmon, broken into chunks, for the ham and 1 cup shredded fresh spinach or arugula for the peas. Substitute 2/3 cup bottled Italian salad dressing for Dried Tomato Vinaigrette. Makes 4 main-dish servings.
Dried Tomato Vinaigrette
- 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(Ham and Pea Wild Rice Salad)
- Per serving:
- 384 kcal cal.,
- 17 g fat
- (4 g sat. fat,
- 40 mg chol.,
- 1541 mg sodium,
- 40 g carb.,
- 4 g fiber,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet