Prepare this flavorful main dish wild rice and ham salad ahead of time.

Wild Rice, Ham and Pepper Jack Salad

Salad Ingredients:

3 cups water
1 cup uncooked wild rice, rinsed
2 tablespoons chicken boullion granules
3 cups broccoli florets
2 cups cubed deli cooked ham
1 cup walnut halves
1/4 cup sliced green onions
4 ounces (1 cup) pepper Jack cheese, cubed 1/2-inch
1 medium (1 cup) red bell pepper, cut into julienne strips
1 (1/2 cup) carrot, thinly sliced

Dressing Ingredients:

1/2 cup vegetable oil
2 tablespoons white wine vinegar
1/2 teaspoon dry mustard

1. Place water, wild rice and chicken granules in 4-quart saucepan. Bring to a boil. Continue cooking over medium heat until rice is tender (35 to 40 minutes). Drain. Cool completely.
2. Meanwhile, combine all dressing ingredients in large bowl; mix well.
3. Add cooked wild rice and all remaining salad ingredients to bowl; toss to mix well. Cover; store refrigerated.

Makes 10 (3/4-cup servings.

Tip: Add 1/2 teaspoon curry powder to dressing for a spicier flavor.