Ingredients
1 cup uncooked wild rice3 cups water1 tablespoon chicken bouillon granules1 cup julienned fully cooked ham1 cup julienned Monterey Jack cheese1 cup julienned sweet red pepper1 cup fresh broccoli florets1/2 cup thinly sliced carrots1/2 cup thinly sliced green onions with topsDRESSING:2 tablespoons lemon juice2 tablespoons white vinegar1/2 teaspoon ground mustard1/2 to 1 teaspoon curry powderSalt and pepper to taste1/2 cup canola oil
Preparation
In a large saucepan, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 1 hour or until the rice is tender. Drain if necessary; cool.
In a large bowl, toss rice with ham, cheese, red pepper, broccoli, carrots and green onions. For dressing, combine lemon juice, vinegar, mustard, curry powder, salt and pepper in a blender or food processor. With machine on high, slowly add oil through the feeder cap until well mixed. Dressing will thicken slightly.
Pour over salad and toss to coat. Cover and chill several hours or overnight.
