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...
Servings: (6)
Prep Time: 5 min. |
Cook Time: (To cook wild rice)

Posted via Millie via Sandra


· 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

· ¼ cup lemon juice
· 2 teaspoons dijon mustard
· kosher salt and ground pepper to taste
· ¼ cup light olive oil


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:

sandra said...

This is a recipe, which I again have been making for many, many years that I think you'll too enjoy!


Related Posts Plugin for WordPress, Blogger...