Wild Rice Italian Market Salad

    4 cups cooked wild rice
    1 cup sliced red onion
    1 cup ripe black olives
    1 cup green olives
    1 jar (6 oz) marinated artichoke hearts, drained and chopped
    1/2 cup bottled roasted red bell pepper, chopped
    2 tbsp minced fresh basil
    1 tsp garlic salt
    1/2 tsp fresh ground pepper
    1/2 lb Fancy Brand® Provolone cheese, 1/4-inch cubed
    bottled Italian dressing

In large bowl, toss ingredients with desired amount of dressing.

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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