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Ingredients

• 2 cups water
• 1/2 teaspoon salt
• 1 cup wild rice
• 1 (6-ounce) jar marinated artichoke hearts, drained and halved, reserve marinade
• 1 (6-ounce) can green peas
• 1/3 cup coarsely chopped green bell pepper
• 3 green onions, chopped, white and green parts
• 1 cup cherry or grape tomatoes, halved
• 1/4 cup toasted slivered almonds, for garnish

Dressing:

• 1 1/3 cups canola oil
• 1/2 cup white vinegar
• 1/4 cup grated Parmesan
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon dry mustard
• 1/4 teaspoon paprika
• 1 clove garlic, minced

Description

Food Network Invites You To Try This Wild Rice Salad Recipe From Paula Deen.

Food Network