Avocado & Wild Rice Salad - cooking recipe

Ingredients

2 (6 ounce) packages long grain and wild rice blend, such as uncle ben's or (6 ounce) packages Rice-A-Roni
2 ripe avocados, peeled and cut in small chunks
1 (8 ounce) jar marinated mushrooms, undrained
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
1 -2 cup cherry tomatoes, halved & quartered
1 red bell pepper, seeded and diced
2 -3 green onions, sliced
1/2 cup Italian salad dressing
lettuce leaf, garnish

Preparation

Follow package directions to prepare the rice mixes and cool in the fridge.
Combine cold rice with the remaining ingredients, tossing gently to combine.
Cover and refrigerate overnight or at least for 6 hours.
When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.