Sweet Pea and Wild Rice Salad

    3 cups cooked wild rice
    1 box (9 oz) frozen Green Giant® Baby Sweet Peas, thawed and drained
    1 red bell pepper, diced
    1 cup sliced scallions
    1 English cucumber, sliced or diced
    1 cup shredded carrots
    2/3 cup minced fresh dill weed
    4 oz fresh mushrooms, sliced
    1/2 cup roasted, salted sunflower nuts
    1 cup shredded Parmesan cheese
    1/3 cup olive oil
    1 packet (1 oz) dried ranch salad dressing mix
    1 tsp fresh ground pepper
    1/2 tsp salt, or to taste

In large bowl, toss first 10 ingredients with olive oil. Sprinkle on the dried dressing mix, pepper and salt. Combine well; chill one hour before serving.

8-10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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