Vegetarian

Wild Rice Veggie Salad

Prep Time: 10 min  |  Cook Time: 2 min  |  Servings: 6  |  Calories: 185
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Wild Rice Veggie Salad
Prep Time
10 min
Cook Time
2 min
Servings
6
Calories
185

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.

Serving Size 6

Calories 185

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 11.20g 17%
Sat. Fat 2.50g 13%
Mono Unsat. Fat 7.20g
Poly Unsat. Fat 1.10g
Cholesterol 5mg 2%
Sodium 164mg 7%
Amount/Serving%DV*
Total Carbohydrate 16g 5%
Dietary Fiber 4g 16%
Sugars 0g
Protein 5g
Amount/Serving%DV*
Vitamin A 330RE
Vitamin C 4mg 7%
Calcium 87mg 9%
Iron 1mg 6%