Artichoke Wild Rice Salad

    2 cups cooked wild rice
    1 cup frozen peas, thawed
    1 can (8 oz) sliced water chestnuts, drained
    1 jar (6 oz) marinated artichoke hearts, drained (reserve marinade)
    4 oz shredded mozzarella cheese, optional
    1 jar (2 oz) diced pimento, drained

In large bowl, combine salad ingredients. In small bowl, mix dressing ingredients; pour over salad and toss. Chill 4 hours or overnight, to blend flavors.

6 - 8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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