• 2 cups Chieftain's Select Wild Rice, cooked
• 4 hard boiled eggs, chopped
• ¼ cup pimento-stuffed olives, sliced
• 1 cup diced longhorn cheese or cheddar cheese
• 2/3 cup mayonnaise
• ¼ cup pecans, chopped

Toss wild rice, hard boiled eggs, olives, cheese and mayonnaise. Mix well. Can be covered and refrigerated for several hours at this point. Serve on lettuce leaves; sprinkle each salad with chopped pecans