Wild Rice Italian Market Salad

4 cups cooked wild rice
1 cup sliced red onion
1 cup ripe black olives
1 cup green olives
1 jar (6 oz) marinated artichoke hearts, drained and chopped
1/2 cup bottled roasted red bell pepper, chopped
2 tbsp minced fresh basil
1 tsp garlic salt
1/2 tsp fresh ground pepper
1/2 lb Fancy Brand® Provolone cheese, 1/4-inch cubed
bottled Italian dressing

In large bowl, toss ingredients with desired amount of dressing.

Recipe compliments of the Minnesota Cultivated Wild Rice Council