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