Artichoke Wild Rice Salad

    YIELD: 30 portions
    PORTION: 4 oz

    8 cups cooked wild rice
    24 oz frozen green peas
    24 oz marinated artichoke hearts, drained (reserve marinade)
    16 oz sliced water chestnuts
    16 oz cubed Swiss cheese
    8 oz diced pimento

    Dressing Ingredients
    6 oz olive oil or vegetable oil
    4 oz reserved marinade
    2 oz balsamic vinegar or cider vinegar
    2 tsp dried tarragon leaves
    2 tsp dijon mustard
    1 tsp hot sauce (adjust to taste)

In large bowl, combine all salad ingredients; toss. Set aside.

In separate bowl, whisk together all dressing ingredients. Pour over salad; toss to coat.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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