Mediterranean Wild Rice Salad

Gilda Lester, Millsboro, DE
2013 wild rice recipe contest finalist

    3 cups cooked wild rice
    1 pkg (19 oz) Gold’n Plump® Hot Italian Sausage, prepared as directed on pkg, sliced
    1 pkg (9 oz) frozen Green Giant® Simply Steam® Broccoli Cuts, prepared as directed on pkg
    1 cup cherry tomatoes, halved
    1/2 cup sliced black olives
    1/2 cup chopped green onions
    1 tbsp capers, drained
    1 red pepper, diced
    1/2 cup Sargento® Crumbled Blue Cheese

    Dressing (whisk together):
    1/2 cup olive oil
    1/4 cup white balsamic vinegar
    2 tbsp lemon juice
    1 tsp honey
    1/2 tsp salt
    1/4 tsp crushed red pepper flakes

In large bowl, combine ingredients except cheese. Add dressing; toss. Top with cheese.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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