Wild rice Salad

By á-1669

Ingredients

• Dressing:
• 2 c. water
• 1/2 t. salt
• 1 c. wild rice
• 1 (6 oz.) jar marinated artichoke hearts, drained and halved, reserve marinade
• 1/3 c. coarsely chopped green bell pepper
• 3 green onions, chopped, white and green parts
• 1 c. cherry or gra;pe tomatoes, halved
• 1/4 c. toasted slivered almonds, for garnish.
• 1 1/3 c. canola oil
• 1/2 c. white vinegar
• 1/4 c. grated Parmesan
• 1 T sugar
• 1 t. salt
• 1 t. celery seed
• 1/2 t. ground white pepper
• 1/2 t. dry mustard
• 1/4 t. paprika
• 1 clove garlic, minced

Preparation

Step 1

Bring water to boil. Add rice, reduce heat to low and simmer 45 minutes-1 hour.l Drain excess liquid from rice.
Combine all dressing ingredients and shake well. Refrigerate until reaqdy to use.
In large bowl, combine rice, artichoke hearts, green pepper, green onions, tomatoes, reserved marinade and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of remaining dressing if desired. Sprinkle with almonds and serve.