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Easy Wild Rice and Vegetable Salad Recipe

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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.

Easy Wild Rice and Vegetable Salad Recipe (+)

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 combine and mix well.

Cover salad and chill for at least 2 hours to allow flavors to blend.

Just prior to serving, toss salad to freshen and blend all ingredients. Taste and add remaining dressing if desired.

Garnish with almonds and serve.
Note:Dark colored wild rice requires approximately 45 minutes to cook while light colored wild rice requires about 30 minutes.

Container: Dressing: Jar with lid. Salad: Large bowl

Prep Time: 30 minutes

Cook Time: 45 minutes

Serving Size: cup

Servings: 8

Enter desired servings:

Ingredients

		DRESSING
-		2/3 cup canola oil
-		1/4 cup white vinegar
-		2 tablespoons Parmesan cheese, fresh grated or packaged
-		2 teaspoons sugar
-		1/2 teaspoon salt
-		1/2 teaspoon celery seed
-		1/4 teaspoon ground white pepper
-		1/4 teaspoon dry mustard
-		1/8 teaspoon paprika
-		1 clove garlic, minced

		SALAD
-		1/2 teaspoon salt
-		1 cup wild rice
-		2 cups chicken broth (or water)
-		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

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