Mediterranean Wild Rice Salad

Gilda Lester, Millsboro, DE
2013 wild rice recipe contest finalist

3 cups cooked wild rice
1 pkg (19 oz) Gold’n Plump® Hot Italian Sausage, prepared as directed on pkg, sliced
1 pkg (9 oz) frozen Green Giant® Simply Steam® Broccoli Cuts, prepared as directed on pkg
1 cup cherry tomatoes, halved
1/2 cup sliced black olives
1/2 cup chopped green onions
1 tbsp capers, drained
1 red pepper, diced
1/2 cup Sargento® Crumbled Blue Cheese

Dressing (whisk together):
1/2 cup olive oil
1/4 cup white balsamic vinegar
2 tbsp lemon juice
1 tsp honey
1/2 tsp salt
1/4 tsp crushed red pepper flakes

In large bowl, combine ingredients except cheese. Add dressing; toss. Top with cheese.

Recipe compliments of the Minnesota Cultivated Wild Rice Council