Wild Rice Salad



Dressing:
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup Parmesan, freshly grated
1 tablespoon sugar
1/2 teaspoon ground white pepper
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced

Salad:
1/2 teapoon salt
1 cup wild rice
1 can (6 ounces) peas, drained (if you prefer use frozen peas)
1 jar (6 ounces) marinated artichoke hearts, halved (reserve the marinade)
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped (both white and green parts)
1 cup cherry tomatoes, halved
1/4 cup slivered almonds

1. Dressing: Combine ingredients in a jar with a tight-fitting lid, shake well. Refrigerate until ready to use.
2. Salad: Add salt to 2 cups water and boil in a 1-quart pot with a lid. Add rice, and stir well. Reduce heat to low; cover, and simmer for 45 minutes
3. Drain excess liquid from rice. Toss rice, peas, artichoke hearts and marinade, peppers, onions, tomatoes, and half the dressing in a large bowl. Cover, and chill until ready to serve, then toss again. Add remaining dressing to taste. Sprinkle with almonds and serve.

8 servings.

Paula Deen