Cool Wild Rice Salad

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:

  • 1 (8-ounce) pack wild rice, prepared per package instructions
  • 1 (12-ounce) jar roasted bell peppers, drained and chopped
  • 1 (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


  1. 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.
  2. In a large mixing bowl combine the prepared wiled rice, roasted peppers, artichoke hearts, sun-dried tomatoes, and green onions. Pour the vinaigrette over the top and toss to combine.
  3. 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.