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| We used to make this salad religiously when my friend Millie lived in Juneau, and we often shared we it while others made different salads to swap for lunch so we all had a variety = great memories... |
Prep Time: 5 min. |
Cook Time: (To cook wild rice)
Posted via Millie via Sandra
INGREDIENTS
***Salad:
· 1 box -long-Grain-Wild-Rice-Quick Cooking (Steam wild rice according to directions.)
· 2 cups cooked turkey (or ham), cut into ½” cubes
· 1 cup Swiss cheese, chopped into ¼” cubes
· 2 green onions, finely sliced
· 2 celery stalks, finely chopped
· 1 (14 oz. can/jar) marinated artichoke hearts, drained, then cut into quarters
· 1 (4 oz. can) of sliced black olives, drained
***Dressing:
· ¼ cup lemon juice
· 2 teaspoons dijon mustard
· kosher salt and ground pepper to taste
· ¼ cup light olive oil
METHOD
Cook wild rice with seasoning packet according to package directions, and set aside to let cool.
Meanwhile, whisk the dressing ingredients in a medium non-reactive bowl (glass or ceramic) until emulsified. Add salad ingredients; toss, and then refrigerate for at least a ½ hour for flavors to meld before serving. - Enjoy!
1 comment:
This is a recipe, which I again have been making for many, many years that I think you'll too enjoy!
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