SALAD
1 c. uncooked wild rice, rinse
1 c. sliced fresh mushrooms
1 c. fresh pea pods, cut into thirds*
1 med. red or green bell pepper,
coarsely chopped
1/4 c. chopped red onion
DRESSING
3/4 c. mayonnaise or salad dressing
1/4 c. Dijon mustard
2 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
Cook rice to desired doneness as directed on package; drain.
Cover; refrigerate 30 minutes. In large bowl, combine cooked
rice and remaining salad ingredients. In small bowl, combine all
dressing ingredients; blend well. Spoon dressing over rice
mixture; toss gently. Cover; refrigerate until thoroughly
chilled. Serve on radicchio or lettuce leaves, if desired. 10
(1/2 cup) servings. TIP: *A 6 ounce package of frozen pea pods,
thawed and drained, can be substituted for fresh pea pods.
