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.
Nutrition 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.
Powered by
Recipe compliments of the Minnesota Cultivated Wild Rice Council