Wild Rice Salad

Rice Asparagus Salad
2 box uncle bens original recipe instant rice 
1/2 C Edamamae shelled ( I buy frozen edamame and just soak in hot tap water)
1 red pepper chopped
1 bunch of asaparagus (make sure to trim the ends) drizzled with olive oil, S&P. Bake @ 350 for 5 minutes
1/2 C candied pecans - roast on medium heat with butter and sugar in a skillet.
2 Avocados sliced
Dressing:
1/2 C rice vinegar
1/2 Olive oil
3 garlic cloves minced
1TBS dijon mustard
S and P to taste
juice from 2 lemons
One bunch of green onions chopped and added to dressing mixture
Pour over rice salad....I usually don't use all the dressing, so pour as you go.

Directions: Cook the rice according to package directions. After rice is cooked pour into large bowl. Add edamamae, red peppers, grilled asparagus and pecans. Drizzle dressing on top. Immediately serve, this tastes great at room temperature too. I always make it for parties.

I kinda just made this up, so just put in whatever other veggies you like. Roasted sweet potatoes is delicious too. Sometimes I buy a rotisserie chicken and shred the meat and add it directly to the salad or serve with a grilled flank steak.
Enjoy!