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Wild Rice Salad Recipe

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This recipe for Wild Rice Salad, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Del Sawka
Added: Thursday, August 16, 2007


2 qt. water
2 cups wild rice
2- 6 oz. marinated artichoke hearts
1 (10 oz.) package frozen peas - thawed
1 green bell pepper diced
2 bunches green onions diced
1 pint grape tomatoes - sliced
Toasted slivered almonds

1 1/3 cups vegetable oil
cup white vinegar
cup freshly grated Parmesan cheese
1 Tbsp. sugar
3 tsp. salt
1 tsp. celery salt
tsp pepper
tsp. dry mustard
tsp. paprika
1 clove garlic

Combine all dressing ingredients in lidded jar and shake well. Refrigerate until ready to use.

In large saucepan, heat water and rice to boiling. Reduce heat to low, cover and simmer for 45 minutes. Drain excess liquid from rice. Drain artichoke hearts. Add to rice with peas, green pepper, green onions, and tomatoes.

Add dressing to taste. Toss well. Cover and chill. Just before serving toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with almonds and serve.

Personal Notes:
Personal Notes:
There will be lots of dressing left over. Keep it for tossed salads. This salad will keep for a few days in refrigerator.




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