PAULA DEEN'S WILD RICE SALAD

PAULA DEEN'S WILD RICE SALAD image

Yield 8 servings

Number Of Ingredients 20

Dressing
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced
Salad
1/2 teaspoon salt
1 cup wild rice
1 can (6 oz) peas, drained
1 jar (6 oz) marinated artichoke hearts, halved (reserve the marinade)
1/3 cup coursely chopped green bell pepper
3 green onions, chopped
1 cup cherry tomatoes, halved
1/4 cup slivered almonds

Steps:

1. Combine dressing ingredients and shake or whip well. Refrigerate. 2. 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. 4. Toss salad ingredients with 1/2 of the dressing, cover and chill until ready to serve. Add remaining dressing to taste. Sprinkle with almonds.