SALAD:

1 c. uncooked wild rice, rinse
1 c. sliced fresh mushrooms
1 c. fresh pea pods, cut into thirds
1 med. red or green bell pepper, coarsely chopped
1/4 c. chopped red onion

DRESSING:

3/4 c. mayonnaise or salad dressing
1/4 c. Dijon mustard
2 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper

Cook rice to desired doneness as directed on package; drain. Cover; refrigerate 30 minutes.

In large bowl, combine cooked rice and remaining salad ingredients. In small bowl, combine all dressing ingredients; blend well. Spoon dressing over rice mixture; toss gently. Cover; refrigerate until thoroughly chilled. Serve on radicchio or lettuce leaves, if desired. 10 (1/2 cup) servings.

TIP: A 6 ounce package of frozen pea pods, thawed and drained, can be substituted for fresh pea pods.

NUTRITION INFORMATION PER SERVING: Serving size 1/2 cup - calories 200, protein 3g, carbohydrate 15g, fat 14g, cholesterol 10mg, sodium 380mg, potassium 125mg.

PERCENT U.S. RDA PER SERVING: Protein 4%, vitamin A 10%, vitamin c 40%, thiamine 6%, riboflavin 8%, niacin 6%, calcium, iron 6%. Contains less than 2% of the U.S. RDA of this nutrient.