Sunday, November 6, 2011

Wild at Heart Salad

1.5 cups wild rice
1 can artichoke hearts
1 can of chopped black olives
1 bunch of green onions, chopped
1/2 cup parsley, chopped
1/2 cup walnuts, lightly toasted
1 cup chopped cheese curds, feta cheese, or farmers cheese

These amounts are approximate, just mix ingredients to taste
1-2 cloves garlic, chopped
1 tsp mustard
2 Tbs white wine vinegar
1/2 cup olive oil
1 tsp salt

Cook rice per instructions on package and let cool a bit. Add vegetables, walnuts and dressing, stir, then put in the fridge. Add cheese once the rice is cool.

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