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Prep 15min
Total2hr15min
Servings6
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Ingredients
Dijon Vinaigrette
1/3
cup vegetable oil
1/4
cup rice vinegar
1
tablespoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon sugar
1/4
teaspoon freshly ground pepper
2
cloves garlic, finely chopped
Salad
3
cups cold cooked wild rice
2
cups cubed cooked chicken
1/2
red bell pepper, diced
1
cup 1-inch pieces snap pea pods
3
medium green onions, sliced (3 tablespoons)
1/2
cup cashews
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Steps
1
In food processor, cover and process all vinaigrette ingredients until smooth.
2
In large bowl, toss vinaigrette and all salad ingredients except cashews until coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
3
Toss salad and cashews just before serving.
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If you can't find plain rice vinegar, use seasoned rice vinegar and omit the salt and sugar.
Use cooked wild rice available in cans instead of cooking regular wild rice. A 15-ounce can contains about 2 cups of wild rice.
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