My SIL made this for us one Christmas. Since then it has been a family favorite at any get together.
Jenni’s Wild Rice Salad
Cook 1 cup of wild rice according to directions.
While the rice is cooking, combine the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate unitl ready to use.
1/2 cup canola or olive oil
1/2 cup balsamic vinegar
2 Tbsp. grated Parmesan
1 1/2 tsp. honey
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. dry mustard
1/8 tsp. paprika
1 clove garlic, minced
In a large bowl, combine the salad ingredients with the rice.
1 (6-oz.) jar marinated artichoke hearts, drained and halved. (Reserve marinade)
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped
1 cup cherry or grape tomatoes, halved
2 stalks celery, chopped
1/4 cup slivered almonds
1/4 cup Craisins
Add marinade and 1/2 the dressing. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add as much of remaining dressing as desired