Italian Market Salad

2 cups cooked brown rice, cooled
2 cups (8 ounces) shredded part-skim mozzarella cheese
4 plum tomatoes, seeded and chopped
1/2 medium green pepper, julienned
4 ounces sliced turkey pepperoni, quartered
1/2 cup diced fully cooked turkey ham
4 green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup reduced-fat Italian salad dressing

In a large bowl, combine the first eight ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate for 2 hours or until chilled. Makes 9 servings.