Ingredients:

Salad

• 3 cups uncooked instant brown rice
• 3 1/4 cups water
• 2 tablespoons lemon juice
• 1/2 lb. smoked turkey breast, cut into 1×1/4×1/4-inch strips (2 cups)
• 1 large red bell pepper, cut into 2×1/4-inch strips
• 1 1/2 cups thin jicama strips (about 2 inches long)
• 1/2 cup sliced green onions
• 10 cups torn romaine lettuce

Dressing

• 2/3 cup rice vinegar
• 1/3 cup oil
• 1 tablespoon sugar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Steps:

1. Cook rice in water as directed on package omitting margarine and salt. In very large bowl, toss cooked rice with lemon juice. Spread in 15x10x1-inch baking pan. Place in freezer for 15 minutes or in refrigerator for 1 hour to chill quickly.
2. When rice is cold, return to large bowl. Stir in all remaining salad ingredients.
3. In small bowl, combine all dressing ingredients; beat with wire whisk until blended. Pour dressing over salad mixture; toss lightly to coat.