Avocado Wild Rice Salad

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This salad has a very different taste and looks lovely on a luncheon table. I usually prepare the rice the night before so it is ready to prepare in the morning, by lunch the salad is ready to serve. I use rice a roni wild rice pilaf mix for this recipe most often, but you may use the wild rice mix of your choice. Adapted from a recipe found in quick cooking.

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Steps

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Follow package directions to prepare the rice mixes and cool in the fridge.

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Combine cold rice with the remaining ingredients , tossing gently to combine.

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Cover and refrigerate overnight or at least for 6 hours.

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When ready to serve , line a bowl or platter with clean lettuce leaves and mound the salad on top.

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Ingredients

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long grain and wild rice blend, avocados, marinated mushrooms, marinated artichoke hearts, cherry tomatoes, red bell pepper, green onions, italian salad dressing, lettuce leaf