Recipe of the Month- April

I received the California Sizzles cookbook (Junior League of Pasadena) as a wedding gift and it still has some of my favorite recipes almost 33 years later. One of my favorite summer time recipes from this book is the Santa Rosa Valley Salad. It is a great make ahead not to heavy but thoroughly satisfying one bowl meal for lunch or dinner. This wild rice salad travels well so it makes for a great main course picnic food. Let me know what you think!

Santa Rosa Valley Salad

serves 6-8

1 box long grain and wild rice mix, cooked with seasonings

Juice of 1 lemon

3 chicken breasts filleted

4 green onions, chopped

1 red bell pepper, diced

3 ounces Chinese peapods

2 medium avocados, diced

1 cup chopped toasted pecans

Dressing

2 cloves garlic minced

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon sugar

1/3 cup seasoned rice wine vinegar

1/3 cup vegetable oil (I use avocado oil)

  1. Combine dressing ingredients in a blender. cover and refrigerate.

  2. Mix all salad ingredients except avocados and pecans.  Combine with the dressing and refrigerate 2-4 hours. Before serving, add avocados and pecans and garnish with lettuce leaves.

Note: May be made a day ahead

Sarah Hamilton