Source: dLife

Great tasting, filling entree salad.

Servings

1 Lettuce, red leaf, fresh, head
1 parsley sprigs (or fresh mint)
1 cup Rice, brown, long grain, dry
1 cup fat free reduced sodium chicken broth
6 oz Pork, ham, whole, lean, roasted, diced , all visible fat trimmed (low sodium)
1 cup Corn, yellow, sweet, kernels, fresh , or frozen (thawed if frozen)
1 cup Peas, green, sweet, frozen , thawed
4 Onion, green, tops & bulb, fresh, large , thinly sliced
1 medium bell peppers , finely chopped (red, green, or yellow)
4 radishes , finely chopped
0.25 cup chopped parsley
1 tbsp fresh dill weed (or 1 tsp dried, crumbled)
0.5 cup Salad Dressing, Italian, house, reduced fat, light
0.5 tsp dijon mustard

1 Prepare the rice using the package instructions, substituting broth for 1 cup of the liquid and omitting the salt. Then, let cool.
2 Combine the rice with the ham, vegetables, parsley, and dill weed in a large bowl.
3 To make dressing, whisk together the salad dressing and mustard in a small bowl. Pour the dressing into the rice and ham mixture, stirring to coat. Cover and refrigerate.
4 Place a scoop of salad on a bed of lettuce and top with the parsley or mint. Serve at room temperature or chilled.

Serve this entree salad with fresh fruit and crusty bread.