Artichoke Wild Rice Salad Recipe


Main Ingredient


 Cooked rice2 Cup (32 tbs)
 Frozen peas1 Cup (16 tbs) (Thawed)
 Canned sliced water chestnuts8 Ounce, drained (1 Can)
 Marinated artichoke hearts6 Ounce (1 Jar)
 Shredded mozzarella cheese4 Ounce
 Canola oil2 Tablespoon
 Reserved marinade2 Tablespoon
 Balsamic vinegar1 Tablespoon
 Dried tarragon leaves1⁄2 Teaspoon, crushed
 Dijon style mustard1⁄2 Teaspoon
 Hot pepper sauce2 Drop

Nutrition Facts

Serving size: Complete recipe

Calories 1475 Calories from Fat 631

% Daily Value*

Total Fat 72 g111.4%

Saturated Fat 17.5 g87.3%

Trans Fat 0.1 g

Cholesterol 89.6 mg

Sodium 1950.5 mg81.3%

Total Carbohydrates 164 g54.6%

Dietary Fiber 23.6 g94.4%

Sugars 20.4 g

Protein 51 g102.7%

Vitamin A 87.8% Vitamin C 42%

Calcium 349% Iron 162.7%

*Based on a 2000 Calorie diet


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.