Artichoke Wild Rice Salad Recipe
Summary
Main IngredientRice
Ingredients
Salad
2 cups cooked wild rice
1 cup frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6 ounces) marinated artichoke hearts, drained
4 ounces shredded mozzarella cheese (optional)
1 jar (2 ounces) diced pimiento, drained (optional)
Dressing
2 tablespoons canola oil
2 tablespoons reserved marinade
1 tablespoon balsamic vinegar
1/2 teaspoon dried tarragon leaves, crushed
1/2 teaspoon Dijon style mustard
2 to 3 drops hot pepper sauce
Directions
Combine salad ingredients in large bowl.
Combine dressing ingredients in small bowl; whisk until well blended.
Pour over salad and toss.
Refrigerate 4 hours or overnight to allow flavors to blend.
Combine dressing ingredients in small bowl; whisk until well blended.
Pour over salad and toss.
Refrigerate 4 hours or overnight to allow flavors to blend.
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