Parsnip, Spinach, Artichoke & Wild Rice Salad Recipe

In a large bowl, combine the cooked wild rice, diced parsnip, spinach leaves, chopped artichoke hearts, chopped red onion, chopped parsley, chopped walnuts, and crumbled feta cheese.

In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for later use.