1 c. raw wild rice, rinsed
2 Tbsp beef boullion granules
¼ lb turkey ham, cut julienne
¼ lb pepper cheese, julienne
¾ c broccoli florets
4 green onions, thinly sliced
1 carrot, shredded
¾ walnut halves

Dressing

2 Tbsp lemon juice
2 Tbsp white wine vinegar
½ tsp dry mustard
½ to 1 tsp curry powder
½ c. olive oil
salt and pepper
lettuce leaves

Cook wild rice with 2 cups of water and bouillon until just popped. Drain. In a bowl, combine rice with ham, cheese, broccoli, onions, carrot and walnut halves. In a small bowl, whisk together the dressing ingredients, adding curry powder, salt and pepper to taste. Toss wild rice and dressing together. Serve over lettuce.