Beef Salad On The Wild Side

Dancer^'s Note:

A hearty salad that's great served either warm or cold.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 cup uncooked wild rice or 1 cup wild rice
• 4 teaspoons instant chicken soup powder
• 1 ½ cups bagged broccoli , slaw (or mixture of small broccoli flowerets & carrot slices)
• ¼ cup walnut pieces (optional)
• ½ large red bell pepper , cut in strips
• 4 green onions , thinly sliced
• ¾ cup jalapeno jack cheese, havarti or ¾ cup gouda cheese , cut into small cubes
• 3 cups cooked roast beef , shaved or thinly sliced cut into strips
• ¾ cup fat-reduced honey mustard dressing
• 2 tablespoons lemon juice
• 1 -2 teaspoon curry powder
• fresh ground pepper

Directions:

1. Rinse rice with hot water; drain.
2. Meanwhile, in medium saucepan, bring 3 cups water to a boil.
3. Add rice and soup mix; bring back to boil.
4. Reduce heat to low, cover and simmer 45 to 60 minutes or until most of water is absorbed and rice is tender.
5. Drain any remaining liquid and let cool slightly.
6. In large bowl, toss next 6 ingredients with rice.
7. In 1 cup measure, combine dressing, lemon juice and curry powder.
8. Pour over rice mixture and toss gently.
9. Sprinkle with pepper.
10. Serve immediately while still warm or cover and refrigerate to chill before serving.