You are here

Artichoke Wild Rice Salad

Healthycooking's picture
  Cooked rice 2 Cup (32 tbs)
  Frozen peas 1 Cup (16 tbs) (Thawed)
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Marinated artichoke hearts 6 Ounce (1 Jar)
  Shredded mozzarella cheese 4 Ounce
  Canola oil 2 Tablespoon
  Reserved marinade 2 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Dried tarragon leaves 1⁄2 Teaspoon, crushed
  Dijon style mustard 1⁄2 Teaspoon
  Hot pepper sauce 2 Drop

Combine salad ingredients in large bowl.
Combine dressing ingredients in small bowl; whisk until well blended.
Pour over salad and toss.
Refrigerate 4 hours or overnight to allow flavors to blend.

Recipe Summary


Rate It

Your rating: None
Average: 4 (16 votes)