California Wild Rice & Olive Salad

Ingredients

• 1 clove garlic, minced
• ½ tablespoon dried oregano
• ¼ teaspoon Dijon mustard
• ⅛ cup red wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup olive oil
• 1 (8-ounce pack) wild rice, prepared per package instructions
• 1 (12-ounce jar) roasted red bell peppers. drained and chopped
• 1 (7.5-ounce) jar quartered marinated artichoke hearts, drained and halved
• ¼ cup sun-dried tomatoes packed in oil, drained and diced
• 1 green onion, sliced thin
• 4 ounces feta cheese, crumbled
• ¼ cup pitted green olives, sliced
• ¼ cup pitted black olives, sliced