Santa Rosa Rice Salad

Pic courtesy Google images

We made this for Julie's shower and it was seriously SO scrumptious. It was so light and fresh, but still felt like a real meal. I absolutely loved it. It's the perfect summer salad.

Santa Rosa Rice Salad

from Laina Lefler

• 1 box long grain & wild rice with seasonings

(Uncle Ben's 6 oz)

• 3 chicken breasts, cooked & diced

• 1 red bell pepper, chopped

• 3 oz chinese pea pods, ends removed

• 2 medium avocados, diced

• 1 cup pecans, toasted and chopped

• 1/2 yellow pepper, chopped

• 1/2 green pepper, chopped

Dressing:

• 2 cloves garlic

• 1 Tbsp dijon mustard

• 1/2 tsp salt

• 1/4 tsp sugar

• 1/4 tsp pepper

• 1/3 cup Rice vinegar

• 1/3 cup oil

Directions

Cook Rice according to pkg. and cool. Add peppers, pea pods and pecans. Mix dressing and pour over rice mixture. Add avocados just before serving.

Christmas Ribbon Jello Salad

This jello salad appeared on our Christmas dinner table every year growing up- and for good reason. Its delicious, festive, and easy to put together. I've probably made it for the last 9 Christmases in my own home since I've been married. Its definitely a great tradition.

courtesy google images

Christmas Ribbon Jello Salad

Becky Jewkes

1 3-oz. pkg. Lemon Jello

1 small can crushed pineapple, drained

1 3-oz. pkg. Lime Jello

1 3-oz. pkg. red Jello (I use raspberry)

1 3-oz. pkg. cream cheese, softened

1 cup fresh whipped cream + some for topping

Bottom Layer: Dissolve lime jello according to package directions. Pour into a 9X13 dish and set until firm.

Middle Layer: Dissolve lemon jello according to package directions. Let set until partially firm. Mix whipped cream, cream cheese, and pineapple and fold into the lemon jello. Carefully pour over first layer and set until firm.

Top layer: Dissolve red jello according to package directions. Carefully pour on top of the middle layer. Set until firm.

Top jello salad with thin layer of fresh whipped cream.