Wild Rice and Confetti Salad

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.