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Author Notes: This is a salad that I made up one day from whatever I had in the fridge. It turned out to be one of the best cold salads I have ever made. The wild rice is chewy, chopped almonds give each bite that crunch I love so much, the dressing has a little zip from the mustard and the peas have that delightful little pop of sweetness in every bite. —Katherine
Makes 3-4 cups of salad
For the salad:
- 1.5 cups California wild rice
- 14 ounces can of artichoke hearts, drained and chopped
- 3/4 cup frozen peas, defrosted
- 1 Poblano pepper, diced
- 6 green onions, whites and greens chopped
- 1/2 cup toasted almonds, chopped
- 1 tablespoon kosher salt
- Fill a large pot with 6 cups of water. Add the wild rice and 1 Tablespoon of kosher salt. Bring to a boil.
- Let the rice cook just like you would cook pasta, testing occasionally for doneness.
- While the rice is cooking, chop your artichokes, poblano pepper, and green onions. Put everything in a large bowl and add the peas.
- When the wild rice is done cooking (about 30-40 minutes, cooked but still chewy), drain it and add to the bowl with the vegetables.
- 2 tablespoons toasted sesame oil
- 3 tablespoons canola oil
- 3 tablespoons rice vinegar
- 3 garlic cloves, grated on microplane
- 1 tablespoon dijon mustard
- 1 teaspoon celery salt
- 1 tablespoon black or white sesame seeds
- freshly ground black pepper
- kosher salt, to taste
- Put all ingredients into a mason jar and give it a good shake. Pour onto the cooked wild rice and chopped veggies.
- Final step, chop your toasted almonds and add to the salad. Toss everything together and enjoy!
- This salad is awesome on the second and third day! All the dressing has been soaked up by the rice, it’s chewy and tangy with a crunch from the almonds, perfect for a backyard BBQ!
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad