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- 6 ounces marinated artichoke hearts, drained, halved - reserve marinade
- 3/4 cup sweet peas, frozen or canned
- 1/3 cup green bell pepper, coarsely chopped
- 1/2 cup red bell pepper, coarsely chopped
- 3 green onions, chopped
- 1 cup cherry or grape tomatoes, halved - optional
- 1/4 cup sliced almonds, toasted or seasoned
The natural and nutty flavor of the wild rice blends nicely with this dressing to provide a savory
cold vegetable salad that can be made for any seasonal gathering.
Directions
DRESSING
Grate Parmesan cheese or use packaged shredded cheese. In a jar with lid, combine canola oil,
vinegar, cheese, sugar, salt, celery seed, pepper, mustard, paprika, and garlic. Shake well to
fully mix all ingredients.
Refrigerate dressing until ready to use.
SALAD
Pour water into 1 quart saucepan. Add pinch of salt and bring water to a boil.
Add rice and stir contents well.
Reduce heat to low setting and allow rice to simmer for 45 minutes. Using a strainer or
collander, drain water from rice.
Using a large bowl, combine rice, artichokes, peas, green and red peppers, onions, tomatoes,
(if using) reserved marinade, and half of dressing. Stir ingredients together and toss to thoroughly
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