Elegant Wild Rice Salad

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I got this recipe from Terry Jordan. I omit the peas. The quality of the artichokes you get makes all of the difference in this recipe.

Ingredients

3 cups wild rice
12 oz. marinated artichoke hearts (I usually use 18 oz)
1 green bell pepper
1 bunch green onions
1 pint cherry tomatoes
slivered almonds

Dressing 1 1/3 cups vegetable oil
1/2 cup white vinegar
1/4 cup fresh grated parmesan cheese
1 tbsp sugar
2 tsp salt
1 tsp celery salt
1/2 tsp ground white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 clove garlic

Instructions

	I accidentally put the celery seed in this picture, but what you want to use is celery salt, not seed.
	Bring water to a boil in a large pot and add the wild rice. Return to a boil and then reduce heat to simmer for 45 minutes.
	When the rice is done, remove from heat and drain. Put the rice in a large mixing bowl.
	Mince the garlic clove and place it in a jar with a lid.
	Place all of the dry dressing ingredients in the jar with the garlic.
	Add the vinegar and oil.
	Close the lid tightly on the jar and shake the ingredients. Refrigerate until needed.
	Cut the artichokes into bite-size pieces and reserve the marinade of one small jar.
	Add the artichokes and the marinade to the rice.
	Dice the pepper.
	Mince the green onion.
	Halve the tomatoes.
	Add the vegetables to the rice.
	Pour half of the dressing over the rice.
	Mix the ingredients in the bowl.
	Toast almond slices in a 350 F oven for no more than 1.5 minutes.
	Remove from heat and add almonds to the salad.
	Before serving, pour the rest of the dressing over the salad and toss.