| CHICKEN AND WILD RICE SALAD Dressing: 1 /2 cup salad dressing 1 /3 cup dairy sour cream 1 /2 tsp salt 1 /4 tsp marjoram leaves, crushed 1 /8 tsp white pepper Salad: 3 cups cooked wild rice, chilled 2 cups (3 /4 inch cubes) cooked chicken 1 /2 cup diagonally sliced celery 1 /2 cup red bell pepper, cut into pieces 1 /2 cup sliced fresh mushrooms 1 /4 cup diagonally sliced green onions Lettuce Tomato wedges 1 /4 cup toasted slivered almonds In small bowl, combine all dressing ingredients; set aside. In large bowl, combine cooked rice, chicken, celery, red pepper, mushrooms and onions. Add dressing to salad mixture; toss gently. Cover; refrigerate 2 to 3 hours to blend flavors. Serve with lettuce leaves and tomato wedges. Garnish with toasted almonds. |