1 c. wild rice
2 tbsp. salt-free chicken flavor instant soup mix
4 oz. (96% fat free) ham or turkey ham, cut into julienne strips
3/4 c. hot pepper cheese, cut in julienne strips
3/4 c. broccoli flowerets, broken into sm. pieces
1 carrot, peeled & cut into thin rounds
3/4 c. walnut halves
3/4 c. red pepper strips
4 green onions, cut into thin rounds

DRESSING:

1/2 c. Puritan oil
2 tbsp. lemon juice
2 tbsp. white wine vinegar
1/2 tsp. dry mustard
1/2 tsp. curry powder (or more to taste)
1/2 c. raisins

Rinse wild rice with hot water; drain. In a saucepan, combine the rice with 3 cups of hot water and the salt-free chicken instant soup mix. Simmer, covered, for 35-45 minutes or until water is absorbed and rice is tender. Allow rice to cool.

In a large mixing bowl, toss rice with ham, pepper, cheese, broccoli, walnuts, carrots, red pepper and onions. If desired, add a few grinds of black pepper.

In a small bowl, beat dressing ingredients until emulsified. Pour over salad and toss to mix well. Chill. Makes 4-6 servings.

Testing Results: Raiding the refrigerator to invent this salad was worth $1, 000 when it won in the "Small Steps Can Make a Big Fat Difference" recipe contest for food writers. Salt-free chicken bouillon granules (flavor Gem brand) were in my cupboard; if you can't find the product, add one or two chicken bouillon cubes to the rice- cooking water, depending on how you feel about sodium. Low-fat ham is a "small step" to eating healthier, as is the fiber found in wild rice, raw vegetables and nuts.

I mix the dressing with a handheld blender to emulsify the oil and vinegar into a thick mixture; a wire whisk and a little effort will attain the same effect. Pardon my bragging, but the hot pepper cheese and curry combine into salad dynamite. I couldn't stop shoveling it in. Neither could those who declared it a winner.