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SPRINGTIME HAM AND RICE SALAD
1 cup chopped fresh asparagus 1/2 cup orange marmalade 1/4 cup white wine vinegar 3 cups cooked medium grain rice, chilled 1 cup cubed smoked ham
Place asparagus in microproof bowl; cook on high power 20 to 30 seconds or until tender crisp; set aside.
In a small bowl, combine marmalade and vinegar; set aside.
In a large bowl, combine asparagus, rice and ham. Add marmalade mixture; toss well.
Makes 6 servings Marjorie Steenson; West Des Moines, IA Finalist - IACP 5 Ingredient Challenge! Recipe Contest 2002 Source: USA Rice
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