Ingredients
1/3
cup vegetable oil
1/4
cup rice vinegar
1
tablespoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon sugar
1/4
teaspoon freshly ground pepper
2
cloves garlic, finely chopped
3
cups cold cooked wild rice
2
cups cubed cooked chicken
1/2
red bell pepper, diced
1
cup 1-inch pieces snap pea pods
3
medium green onions, sliced (3 tablespoons)
1/2
cup cashews
Preparation
In food processor, cover and process all vinaigrette ingredients until smooth.
In large bowl, toss vinaigrette and all salad ingredients except cashews until coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
Toss salad and cashews just before serving.
