Chilled Wild Rice Salad
from the kitchen of Treva Key
Serves 2 or 3
¼ cup Olive oil
2 Tablespoons Lemon juice
¾ teaspoon Salt
½ teaspoon Pepper
2 cups Cooked wild rice
¼ cup Green onions, chopped
1 Tomato, diced
1 Tablespoon Parsley, chopped
1 Tablespoon Mint, chopped (optional)
Whisk together the oil, lemon juice, salt and pepper. Toss in the remaining ingredients. Cover and refrigerate until needed (at least 1 hour). Serve cold.