Shelly's Recipe

ARTICHOKE WILD RICE SALAD

Category: Salad

1 (6 oz) jar marinated artichoke hearts, undrained
2 cups cooked wild rice
1 cup frozen peas, thawed
1 (8 oz) can sliced water chestnuts, drained
1 cup shredded mozzarella cheese
1 (2 oz) jar diced pimiento, drained
2 tbsp canola oil
1 tbsp balsamic vinegar
1/2 tsp dried tarragon leaves and Dijon mustard
2 to 3 drops hot pepper sauce

Drain artichokes, reserving 2 tbsp liquid. 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.