Ham and Wild Rice Salad
We cut the grass on our farm only once a year. That's because we want our aquatic grass to produce nutty, tasty grains of wild rice. I look forward to my wife, Marian, making this salad.—Art Hedstrom, St. Paul, Minnesota
Ingredients
- 3/4 cup golden raisins
- 1-1/2 cups hot water
- 4 cups cooked wild rice
- 2 cups julienned fully cooked ham
- 4 green onions, thinly sliced
- 1/3 cup olive oil
- 1/4 cup cider or white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Lettuce leaves and toasted pecan halves
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