Wild Rice and Avocado Salad

2 cups cooked wild rice, cooled
1 cup chopped cooked pheasant or chicken
2 avocados, peeled and cut into 1/2-i; nch cubes
1/2 cup diagonally sliced ramps or leeks
1/2 green bell pepper, cut into julienned str; ips
2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil
3/4 teaspoons salt
3/4 teaspoon sugar
1/4 teaspoon ground white pepper
1 clove garlic, minced
hot pepper sauce to taste
watercress greens (optional)
tomato wedges or roses for garnish

Combine rice, pheasant/chicken, avocados, celery, green pepper and onion in large
bowl.
Place lemon juice, oil, salt, sugar, white pepper, garlic and pepper sauce
in small jar with lid; shake well. Pour over rice mixture. Toss lightly.
Cover and refrigerate 1 to 2 hours. Adjust seasonings, if necessary. Serve
on watercress. Garnish with tomato wedges.