For the salad:
1 6 oz box long grain and wild rice mix
1 cup chopped green or red bell pepper
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 cup chopped scallion, white and green parts
1 large tomato, cored, seeded and diced

For the dressing:
1/4 cup white wine vinegar
1/4 cup mayonnaise
1 teaspoon minced garlic
1 teaspoon chopped fresh tarragon (1/2 teaspoon dried)
Salt and pepper to taste

Prepare the rice according to package directions. Allow to cool. Combine with remaining salad ingredients and chill. For the dressing, combine all ingredients in a jar with a tight-fitting lid and shake well to emulsify. Pour the dressing over the salad and toss to coat evenly. Chill until ready to serve. Can be made up to two days in advance and refrigerated, tightly covered with plastic wrap.