Sweet Pea and Wild Rice Salad
- 3 cups cooked wild rice
1 box (9 oz) frozen Green Giant® Baby Sweet Peas, thawed and drained
1 red bell pepper, diced
1 cup sliced scallions
1 English cucumber, sliced or diced
1 cup shredded carrots
2/3 cup minced fresh dill weed
4 oz fresh mushrooms, sliced
1/2 cup roasted, salted sunflower nuts
1 cup shredded Parmesan cheese
1/3 cup olive oil
1 packet (1 oz) dried ranch salad dressing mix
1 tsp fresh ground pepper
1/2 tsp salt, or to taste
In large bowl, toss first 10 ingredients with olive oil. Sprinkle on the dried dressing mix, pepper and salt. Combine well; chill one hour before serving.
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