SPRINGTIME HAM AND RICE SALAD
IACP Take 5! Recipe Contest Winner - Marjorie Steenson
Yield: 6 servings
• 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 second 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.
Total Fat 2g
Total Carbohydrate 46g
Dietary Fiber 2g
USA Rice Federation (www.usarice.com)