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Ham and Pea Wild Rice Salad

Makes: 4 servings
Prep 30 mins Chill 2 hrs to 24 hrs
Ham and Pea Wild Rice Salad
Ingredients
  • 1 6  ounce package  long-grain and wild rice mix
  • 1  recipe Dried Tomato Vinaigrette*
  • 10  ounces  cooked ham, beef or pork, cut into bite-size strips (about 2 cups)
  • 1/2  cup  frozen peas, thawed
  • 1/4  cup  sliced green onion (2)
Directions

1. Prepare rice according to package directions. Meanwhile, prepare Dried Tomato Vinaigrette.

2. 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.
Asian Wild Rice Salad:
  • 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.
Prosciutto Wild Rice Salad:
  • 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.
Salmon Wild Rice Salad:
  • 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
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

1. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 384,
  • Fat, total (g) 17,
  • chol. (mg) 40,
  • sat. fat (g) 4,
  • carb. (g) 40,
  • fiber (g) 4,
  • pro. (g) 18,
  • sodium (mg) 1541,
  • Potassium (mg) 324,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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