Sunflower Salad

    4 slices bacon, cooked and crumbled
    1 pkg (12 oz) Green Giant® Select® Shoepeg White Corn,
    prepared as directed on pkg, drained and chilled
    3 cups cooked wild rice
    1 cup diced yellow pepper
    1 cup diced onion
    1 cup sunflower seeds
    1 cup craisins
    1 can (8 oz) sliced water chestnuts, drained
    2 tbsp minced fresh basil
    1 cup Wee Willy's® Italian Dressing
    salt and pepper, to taste

In a large bowl, toss all ingredients. 6-8 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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