Wild Grecian Salad

Course Salad
Servings 6


  • 3 cups cooked wild rice
  • 1 cup cubed Monterey Jack cheese with dill
  • 1/2 cup each fresh chopped basil, mint and parsley
  • 3 cloves garlic, crushed
  • 2 cups chopped fresh tomatoes
  • 1/4 cup olive oil
  • juice of one lemon
  • 1 tsp each salt and pepper
  • 1 1/2 lbs slow roasted turkey breast, cubed
  • 6 cups mixed greens


  • In large bowl, combine first eight ingredients; set aside. In a small bowl, whisk olive oil, lemon juice, salt and pepper; add to salad. Stir in turkey. Serve on a bed of mixed greens.
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