Vegetable Wild Rice Salad

Vegetable Wild Rice Salad The vegetable rice salad is one of my favorite dishes to bring for any occasion because it is not only delicious, but has a colorful presentation and is excellent for pot luck or buffet style parties. This recipe is well received whenever I serve it. I am frequently asked for the recipe.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
Dressing:

Time Details

    PREP : 20 mins

    COOK : 25 mins

    TOTAL : 45 mins

    SERVING : 8

    YIELD : 8 servings

  • Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.

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  • Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.

  • Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.

  • Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.

Per Serving: 252 calories; protein 5.4g; carbohydrates 35.4g; fat 10.9g; sodium 633.9mg. You may use 1/2 cup sugar in the dressing if you prefer a sweeter taste. White balsamic vinegar is favored over other kinds suggested. The salad may require some added salt and pepper to taste. There is none added during the preparation.