Recipe: Elegant Wild Rice Salad

ELEGANT WILD RICE SALAD
Source: Mark in Houston
Servings: 10 to 12

Note from source: This is a Denver Junior League recipe and is a tried and true favorite! This is great for a crowd or buffet!

FOR THE DRESSING:
1 1/3 cup vegetable oil
1/2 cup white vinegar
1/4 cup freshly grated Parmesan cheese
1 Tbsp. sugar
2 tsp salt
1 tsp celery salt
1/2 tsp ground white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 garlic clove, minced
FOR THE SALAD:
2 quarts plus 1 cup water
3 cups wild rice
2 jars (6 oz each) marinated artichoke hearts
1 (10 oz) package frozen peas
1 green bell pepper, chopped
1 bunch green onions, chopped
1 pint cherry tomatoes, halved
toasted, slivered almonds

Combine all dressing ingredients in a lidded jar and shake well. Refrigerate until ready to use.

In a large saucepan, heat water and rice to boiling. Reduce heat to low, cover, and
simmer for 45 minutes. Drain excess liquid from rice.

Drain artichoke hearts, reserving marinade. Halve artichoke hearts and add to rice with peas, green pepper, green onions, tomatoes, reserved marinade, and HALF (note! HALF) the dressing. Toss well. Cover and chill.

Just before serving, toss again and taste. Add some of remaining dressing, if desired.

Sprinkle with almonds and serve.