3 cups water
1 cup uncooked wild rice, rinsed
2 tablespoons chicken bouillon granules
3 cups broccoli florets
2 cups cubed deli cooked ham
1 cup walnut halves
1/4 cup sliced green onions
1 medium (1 cup) red bell pepper, cut into julienne strips
1/2 cup thinly sliced carrot
1/2 cup vegetable oil
2 tablespoons white wine vinegar
1/2 teaspoon dry mustard
Place water, wild rice and bouillon granules in 4-quart saucepan. Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium; cook 35-40 minutes or until rice is tender. Drain. Cool completely.
Combine all salad dressing ingredients in bowl; mix well.
Add cooled wild rice and all remaining salad ingredients to salad dressing; toss to mix well. Cover; store refrigerated.
Add 1/2 teaspoon curry powder to dressing for a spicier flavor.