ingredients
- 1 c. (5 oz.) Mezzetta® Pimento Stuffed Manzanilla Olives, drained and roughly chopped
- 1 c. Mezzetta® Baby Corn, drained and roughly chopped
- 1 c. Mezzetta® Baby Carrots, drained and roughly chopped
- 1 c. chopped celery
- 1 c. red onion, diced
- 2 c. cooked wild rice, cooled to room temperature
- Dressing:
- 1/3 c. Mezzetta® Extra Virgin Olive Oil
- 1 tsp. lemon
- 1 tsp. white wine vinegar
- 2 Tbsp. shallots, diced
- 1/2 tsp. Mezzetta® Cream Style Horseradish
- 1 tsp. Kona Coast® Honey Mustard
- Salt and Pepper to taste
- *Calculated ingredients may not always be as accurate as the original recipe.
preparation
In large mixing bowl, stir together first five ingredients.
In a small mixing bowl, stir together dressing ingredients until well mixed.
Pour cooked rice and dressing over vegetable mixture and toss. Cover and refrigerate 1 - 2 hours before serving.
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