| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chicken, Rice, Salads | 10 | Servings | |
INGREDIENTS
| 1 | Box long grain and wild rice mix –(6.2-oz.); Uncle Bens brand | |
| 2 | Stalks celery; chopped | |
| 2 | lg | Carrots |
| 3 | Stalks broccoli | |
| 1 | c | Cauliflower flowerets |
| 3 | Green onions; sliced thin | |
| 1 | c | Shredded cheddar cheese |
| 1/2 | c | Toasted peanuts |
| 2 | c | Cooked shredded chicken |
| 1 | c | Kraft Honey Catalina dressing |
| 6 | Cloves roasted garlic; mashed | |
| Lettuce |
INSTRUCTIONS
Prepare the rice mix according to package directions. Set aside to cool. Shred one of the carrots and thinly slice the other. Peel and slice the broccoli stalks reserving the florets for another use. In a large mixing bowl, combine the celery, carrots, broccoli, cauliflower, green onions, cheddar cheese, peanuts and chicken; mix together. In a small bowl, combine the Honey Catalina dressing with the roasted garlic. Mix well and pour over salad ingredients. Mix well to coat. Serve salad on a bed of lettuce or in lettuce cups. Makes ten(1-cup) servings. Recipe from Lynn Thomas dcqp82a@prodigy.com. Lynn's notes: I made this 4-21-98. A refreshing main dish salad for a hot day! Recipe by: Lynn Thomas Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@prodigy.net> on Apr 21, 1998
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