Elegant Wild Rice Salad
Comments: Serve with grilled meats or seafood.
Servings: 10 to 12
IngredientsPreparation
  • 9 cups [2.25 L] water
  • 3 cups [750 mL] wild rice
  • 2 [6-ounce / 170-mL each] jars marinated artichoke hearts
  • 10 ounces [284 g] frozen peas
  • 1 sweet green pepper, membranes removed and seeded, chopped
  • 1 bunch green onions, chopped
  • 2 cups [500 mL] cherry tomatoes, halved
  • Toasted slivered almonds
Salad Dressing
  • 1 1/3 cups [330 mL] vegetable oil
  • 1/2 cup [125 mL] white vinegar
  • 1/4 cup [60 g] freshly grated Parmesan cheese
  • 1 tablespoon [15 g] sugar
  • 2 teaspoons [10 mL] salt
  • 1 teaspoon [5 mL] celery salt
  • 1/2 teaspoon [2.5 mL] ground white pepper
  • 1/2 teaspoon [2.5 mL] dry mustard
  • 1/4 teaspoon [1 mL] paprika
  • 1 clove garlic, minced
  • Combine all salad dressing ingredients into jar with a lid.
  • Shake well.
  • Refrigerate until ready to use.
  • Into a large saucepan, bring water and rice to a boil.
  • Lower heat to low, cover and leave to simmer for 45 minutes.
  • Drain excess liquid from rice; transfer into a large glass bowl.
  • Drain artichoke hearts also reserving marinade.
  • Half artichoke hearts.
  • Add to rice along with peas, chopped sweet green pepper and green onions, tomato halves, reserved marinade and half the dressing.
  • Toss well.
  • Cover and chill.
  • Just before serving, toss again and taste.
  • Stir in some of remaining dressing, if desired.
  • Serve salad, sprinkled with toasted slivered almonds.