Wild Rice and Feta Salad

  • Yield: 6 servings

If you don't have tarragon wine vinegar on hand, don't make a special trip to the store. Just use 2 tablespoons white wine vinegar and add 1/2 teaspoon dried tarragon.


1-- (6-ounce) package long-grain and wild rice
2ounces feta cheese, crumbled
1/2cup chopped green bell pepper
1/2cup chopped yellow bell pepper
1/2cup chopped onion
1-- (2-ounce) jar diced pimiento, drained
2tablespoons water
1tablespoon olive oil
1/4cup tarragon wine vinegar
1/8teaspoon pepper


  1. Cook the rice according to package directions.  Cool slightly.
  2. In a medium mixing bowl, combine the cheese, peppers, onions and pimiento.
  3. Stir together the water, olive oil, vinegar and pepper.  Add to the rice mixture.  Toss gently to coat.  Cover and chill for 1 hour before serving (this salad can be made a day ahead).

Nutritional Info *per serving

  • Calories 153
  • Fat 4.7g
  • Saturated Fat 1.7g
  • Cholesterol 8mg
  • Sodium 417mg