Ingredients

  • 3 cups raw wild rice, cooked and cooled
  • 12 ounces marinated artichoke hearts
  • 10 ounces frozen peas
  • one green pepper, chopped
  • one pint cherry tomatoes, halved
  • 1 ⅓ cups oil
  • ¼ cup fresh Parmesan cheese, grated
  • 1 tablespoon sugar
  • 1-2 teaspoon salt
  • 1 teaspoon celery salt
  • ½ teaspoon ground white pepper
  • ½ teaspoon dry mustard
  • ¼ teaspoon paprika
  • one clove garlic, minced

Directions

Combine all dressing ingredients and shake well. Half the hearts and add remaining ingredients. Add half of the dressing and refrigerate. Just before serving add the remaining dressing.

Source

Servings/Yield