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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Wild Rice, Olive and Caper Salad Recipe

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This recipe for Wild Rice, Olive and Caper Salad is from The Original Brenteson Buffet plus more from the Jacobsens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. olive oil
1/4 c. balsamic vinegar
1 1/2 tsp. Dijon mustard
2 c. cooked wild rice, room temp.
1 lg. tomato, seeded & diced
1/4 c. chopped red onion
1/2 c. sliced Kalamata olives
1/2 c. sliced green olives
1/4 c. drained Capers
1/4 c. chopped pecans
Directions:
Directions:
Whisk to blend, the olive oil, balsamic vinegar, and Dijon Mustard. Mix remainder of ingredients well, pour dressing over. Toss to blend. Season with salt and pepper. Stir well before serving.
Note: I started making this recipe after Auntie Timmy gave me several pounds of wild rice.

 

 

 

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