Olive and Wild Rice Salad
This olive and wild rice salad is chock full of always-in-season ingredients like jarred peppers, sun dried tomatoes, and artichokes, as well as both green and black California Ripe Olives.
Ingredients
For the Vinaigrette:
- 1 clove of Garlic minced
- 1/2 tbsp. Dried Oregano
- 1/4 tsp. Dijon Mustard
- 1/8 cup Red Wine Vinegar
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Freshly Ground Pepper
- 1/4 cup CA Extra Virgin Olive Oil
For the Salad:
- 8 ounces wild rice prepared per package instructions
- 12 ounce jar roasted bell peppers drained and chopped
- 7.5 ounce jar quartered marinated artichoke hearts drained and halved
- 1/4 cup sun-dried tomatoes packed in oil drained and diced
- 1 green onion light and dark green parts sliced thin
- 4 ounces feta cheese crumbled
- 1/4 cup pitted green olives sliced
- 1/4 cup pitted black olives sliced
Instructions
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Set aside.
- In a large mixing bowl combine the prepared wild rice, roasted peppers, artichoke hearts, sun-dried tomatoes, and green onions. Pour the vinaigrette over the top and toss to combine.
- Add the feta cheese and the olives then toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Nutrition
Serving: 1portionCalories: 1kcalCarbohydrates: 0.2gProtein: 0.03gFat: 0.002gPolyunsaturated Fat: 0.002gSodium: 0.1mgPotassium: 2mgFiber: 0.01gSugar: 0.01gVitamin A: 0.05IUVitamin C: 0.2mgCalcium: 1mgIron: 0.01mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!