Artichoke Wild Rice Salad

Artichoke Wild Rice Salad
Makes 6 servings

Artichoke Wild Rice Salad

Artichokes are a member of the thistle family. They're high in protein and are delicious to eat.

Ingredients

1	jar (about 6 ounces) marinated artichoke hearts, undrained
2	cups cooked wild rice
1	cup frozen peas, thawed
1	can (8 ounces) sliced water chestnuts, drained
1	cup (4 ounces) shredded mozzarella cheese (optional)
1	jar (2 ounces) diced pimiento, drained
2	tablespoons canola oil
1	tablespoon balsamic vinegar
1/2	teaspoon dried tarragon
1/2	teaspoon Dijon mustard
2	to 3 drops hot pepper sauce


1. Drain artichokes, reserving 2 tablespoons liquid.
2. Combine artichokes, rice, peas, water chestnuts, cheese and pimiento in large bowl. Combine oil, reserved liquid from artichokes, vinegar, tarragon, mustard and hot pepper sauce in small bowl; pour over rice mixture and toss. Refrigerate 4 hours or overnight to allow flavors to blend. Serve cold.
Variation Combine wild rice with white or brown rice. Cook the rices separately, since they have different cooking times, and combine them after cooking.

Dietary exchanges

1 Starch

1 Vegetable

1/2 Fat

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