Elegant Wild Rice Salad

Background

Terry Jordan is a wonderful cook (and geologist). She and Rick entertain often and on a large scale. They manage to feed hordes of starving graduate students with the best food in Ithaca. I love this salad and Terry was gracious enough, as always, to share it.

Recipe

Salad

3 cups wild rice
2 6 oz. jars marinated artichoke hearts (I use 2 12 oz. jars)
10 oz. frozen peas (I omit the peas)
1 green bell pepper, diced
1 bunch green onions, chopped
1 pint cherry tomatoes, halved
toasted, slivered almonds

Dressing

1 1/3 cups vegetable oil
1/2 cup white vinegar
1/4 cup freshly 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, minced

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, reserving marinade. Halve artichoke hearts and add to rice with peas, green peppers, green onions, tomatoes, reserved marinade, and 1/2 the dressing. 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.