Wild Rice Dilled Ranch Salad
- 3 1/2 cups cooked wild rice
1 pkg (1 lb) broccoli, cauliflower, pea pods and yellow peppers, thawed and drained
1 cup chopped green onions
1/4 cup chopped red bell pepper
3 tbsp minced fresh chives
1/2 cup pine nuts or slivered almonds, toasted
1/4 cup chopped fresh dill, or to taste
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Freshly ground black pepper
1 pkg (1 oz) ranch salad dressing mix
Redicchio or cabbage leaves
Chop vegetables into small pieces. In large bowl, mix wild rice, vegetables, onions, pepper, chives, nuts, dill, cheese, oil, pepper and dry ranch mix; combine well. Chill 1 hour. Serve on redicchio or cabbage leaves.
8 - 10 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council