Wild Grecian Salad

3 cups cooked wild rice
1 cup cubed Fancy Brand® Monterey Jack Cheese with Dill
1/2 cup each: fresh chopped basil, mint, and parsley
1 cup pitted Kalamata olives
3 cloves garlic, crushed
2 cups chopped fresh tomatoes
1/4 cup olive oil
juice of one lemon
1 tsp each: salt and pepper
1 1/2 lbs Jennie-O Turkey Store™ So Easy Slow Roasted Turkey Breast, cubed
6 cups mixed greens

In large bowl, combine first eight ingredients; set aside. In a small bowl, whisk olive oil, lemon juice, salt and pepper; add to salad. Stir in turkey. Serve on a bed of mixed greens.

Recipe compliments of the Minnesota Cultivated Wild Rice Council