1 c. wild rice
1/2 c. natural long grain rice
3 tbsp. instant chicken bouillon granules
8 oz. fat free turkey ham, cut in julienne strips
1 1/2 c. hot pepper cheese, cut in julienne strips
1 1/2 c. broccoli flowerets, broken small
2 carrots, peeled, cut into thin rounds
1 1/2 c. walnut halves
1 1/2 c. red pepper strips
1/4 c. red onion, sliced thin, cut in 1/2 inch lengths

DRESSING:

1 c. Puritan oil
4 tbsp. lemon juice
4 tbsp. cider vinegar
1 tsp. dry mustard
1 tsp. curry powder

Rinse wild rice in hot water, drain. In saucepan, combine wild rice with 4 1/3 cups water and chicken bouillon. Simmer, covered for 30 minute. Add long grain rice, simmer 20 additional minutes until water absorbed and rice is tender. Allow rice to cool.

In large bowl, toss rice with ham, pepper cheese, broccoli, walnuts, carrots, red pepper and onions. Add a few grinds fresh black pepper.

Emulsify oil, vinegar, lemon juice, dry mustard and curry powder in hand held shaker or with wire whisk. When thickened, pour over salad and toss well to mix. Makes 12 medium size servings.