Wild Rice Veggie Salad
INGREDIENTS
- 1 pkg. (16 oz.) frozen carrots, broccoli, water chestnuts and red peppers, cooked, drained
- 1 cup cooked wild rice
- 1/4 cup Sargento® Artisan Blends® Shredded Parmesan Cheese
- =Marinade:
- 1/4 cup olive oil
- 2 Tbsp. Sargento® Artisan Blends® Shredded Parmesan Cheese
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. white wine vinegar
- 1/8 tsp. salt
- 1 clove garlic, minced
DIRECTIONS
- 1
Combine vegetables and wild rice in large bowl.
- 2
Combine olive oil, 2 tablespoons cheese, parsley, vinegar, salt and garlic in small bowl; toss with rice mixture. Refrigerate, covered, 2 hours. Sprinkle with 1/4 cup cheese before serving.
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Yield: Serves: 6
HELPFUL HINTS
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See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 185
Total Fat 11.2g
Saturated Fat 2.5g
Trans Fat 7.2g
Polyunsaturated Fat 1.1g
Cholesterol 5g
Sodium 164g
Carbohydrates 16g
Protein 5g
Dietary Fiber 4g
Vitamin A 330g
Vitamin C 4g
Calcium 87g
Iron 1g
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