Ham + Rice Salad w/Tomato Vinaigrette
Source of Recipe
from rdj
Ham + Rice Salad
1, 6 ounce package long-grain and wild rice mix
Dried Tomato Vinaigrette (see recipe below)
10 ounces cooked ham, beef, or pork, cut into bite-size strips
1/2 cup frozen peas
1/4 cup sliced green onions
fresh thyme sprigs (optional)
Prepare rice according to package directions. Spread in a shallow
baking pan and cool for 20 minutes. Meanwhile, prepare Dried Tomato
Vinaigrette.
In a large bowl, combine rice mixture, ham, peas, and sliced green
onions. Drizzle with vinaigrette. Toss lightly to coat. Garnish each
serving with fresh thyme sprigs, if you like. Makes 4 main-dish
servings.
Dried Tomato Vinaigrette
1/4 cup white wine vinegar or 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 tsp. dried thyme, crushed
1 teaspoon granulated white sugar
1/2 teaspoon minced garlic (1 clove)
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper.
In a screw-top jar combine ingredients.
Cover and shake well.
Serve immediately or cover and store in refrigerator for up
to 1 week. Shake before serving.
Makes about 1 cup.
Nutritional facts per serving:
calories: 398, total fat: 19g, saturated fat: 4g
cholesterol: 40mg, sodium: 1550mg, carbohydrate: 39g
fiber: 3g, protein: 18g, vitamin C: 17%, calcium: 6%
iron: 10%
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