Wild Grecian Salad

    3 cups cooked wild rice
    1 cup cubed Fancy BrandĀ® Monterey Jack Cheese with Dill
    1/2 cup each: fresh chopped basil, mint, and parsley
    1 cup pitted Kalamata olives
    3 cloves garlic, crushed
    2 cups chopped fresh tomatoes
    1/4 cup olive oil
    juice of one lemon
    1 tsp each: salt and pepper
    1 1/2 lbs Jennie-O Turkey Storeā„¢ So Easy Slow Roasted Turkey Breast, cubed
    6 cups mixed greens

In large bowl, combine first eight ingredients; set aside. In a small bowl, whisk olive oil, lemon juice, salt and pepper; add to salad. Stir in turkey. Serve on a bed of mixed greens.

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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