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
Dressing:
3 tbsp olive oil
2 tbsp reserved marinade
1 tbsp balsamic vinegar
1/2 tsp dried tarragon leaves
1/2 tsp dijon mustard
1/4 tsp hot sauce (adjust to taste)
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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council