1 1/2 c. uncooked long grain rice
1 tbsp. white wine vinegar
1 tbsp. Dijon mustard
2 tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1/2 c. olive oil
1 lb. cooked ham, thinly sliced (1/4 inch)
1/4 c. green onions, thinly sliced
1 tbsp. dillweed or 3 tbsp. fresh dill
1/3 c. minced parsley
1 1/2 c. diced, unpared tart green apple (2 med.)
Leaf lettuce

Cook rice following label directions. Remove from heat, let stand. Combine vinegar, mustard, lemon juice, salt, pepper and olive oil in a screw top jar; shake to blend well.

Cut ham into 1 1/2 inch strips. Pour dressing over ham, green onions, and dill in a large bowl. Toss cooked rice with a fork to separate grains; add to bowl. Add parsley and toss salad gently to coat rice. Refrigerate 2 hours. When ready to serve, add the apple and toss again. Spoon into a lettuce, in medium bowl. Serves 4.