Santa Rosa Valley Salad
1 box Uncle Ben's Long Grain and Wild Rice Mix, cooked with seasonings according to package directions
3 chicken breast halves, cooked and diced (add less if desired)
4 green onions, chopped
1 red bell pepper, seeded and diced
1 large package (2 lbs.) green beans, strings removed
2 medium avocados, diced
juice of 1 lemon
romaine leaves for garnish, cut into squares
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar (or slightly more)
1/4 teaspoon pepper
1/3 cup seasoned rice vinegar
1/3 cup vegetable oil
Combine dressing ingredients. Cover and refrigerate.
Saute the green beans briefly in a small amount of olive oil. Add salt and garlic powder to taste. Remove from heat and set aside.
Mix all salad ingredients together except avocados and lemon or lime juice. Combine salad ingredients with dressing and refrigerate 2 to 4 hours. Before serving, carefully add avocados that have been tossed gently with lemon/lime juice to keep them from turning brown. Place salad mixture on chopped romaine leaves.
NOTE: Most of the salad may be made a day ahead. Add avocados and lemon juice prior to serving.