Ingredients
3
cups uncooked instant brown rice
3 1/4
cups water
2
tablespoons lemon juice
1/2
lb. smoked turkey breast, cut into 1x1/4x1/4-inch strips (2 cups)
1
large red bell pepper, cut into 2x1/4-inch strips
1 1/2
cups thin jicama strips (about 2 inches long)
1/2
cup sliced green onions
10
cups torn romaine lettuce
2/3
cup rice vinegar
1/3
cup oil
1
tablespoon sugar
2
tablespoons Dijon mustard
1/2
teaspoon salt
1/2
teaspoon pepper
Preparation
Cook rice in water as directed on package omitting margarine and salt. In very large bowl, toss cooked rice with lemon juice. Spread in 15x10x1-inch baking pan. Place in freezer for 15 minutes or in refrigerator for 1 hour to chill quickly.
When rice is cold, return to large bowl. Stir in all remaining salad ingredients.
In small bowl, combine all dressing ingredients; beat with wire whisk until blended. Pour dressing over salad mixture; toss lightly to coat.
