Wild-Style Greek Salad
Steve Lauer, Stillwater, MN
2019 Wild Rice Recipe Contest Finalist
- 2 cups cooked wild rice
2 cups cooked, chopped Just BARE® Boneless Skinless Chicken Breast Fillets
2 English cucumbers, halved lengthwise, thinly sliced
1 cup halved cherry tomatoes
½ red onion, thinly sliced
1 pkg (4 oz) Crystal Farms® Feta Cheese Crumbles
¼ cup chopped fresh Italian parsley
Dressing (whisk together; chill):
2 tbsp each: lemon juice and red wine vinegar
½ tsp lemon zest
1 tsp each: oregano leaves and honey
½ tsp salt
¼ tsp ground black pepper
¼ cup canola oil
In large bowl, combine ingredients. Add dressing; toss.
6 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