WILD RICE SALAD
2 quarts plus 1 cup Water 1 Green Pepper, chopped
3 cups Wild Rice 1 bunch Green Onions, chopped
1 (14 oz) can Artichoke Hearts, chopped 1 pint Cherry Tomatoes, halved
1 (10 oz) pkg. frozen Peas 1 (4 oz) pkg. Slivered Almonds, toasted
1 1/3 cups Vegetable Oil 1 tsp. Celery Salt
½ cup Vinegar ½ tsp. ground White Pepper
¼ cup fresh grated Parmesan Cheese ½ tsp. Dry Mustard
1 T. Sugar ¼ tsp. Paprika
1 tsp. Salt 2 cloves Garlic, minced
Combine all dressing ingredients in 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 45 min. Drain any excess liquid from rice. Mix together rice, artichokes, peas, green pepper, green onions, tomatoes and half the dressing. Toss well. Cover and chill. Just before serving, toss again and taste. Add more dressing if desired. Sprinkle with toasted almonds and serve.