1 jar (6 ounces) marinated artichoke hearts
2 cups cooked wild rice
1 cup frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
4 ounces shredded mozzarella cheese (optional)
1 jar (2 ounces) diced pimiento, drained
2 tablespoons canola oil
2 tablespoons reserved liquid from artichokes
1 tablespoon balsamic vinegar
½ teaspoon dried tarragon leaves, crushed
½ teaspoon Dijon-style mustard
2 to 3 drops hot pepper sauce (or to taste) | | Drain artichokes, reserving liquid. In large bowl, combine artichokes, rice,
peas, water chestnuts, cheese and pimiento. In small bowl, combine oil,
reserved liquid from artichokes, vinegar, tarragon, mustard and hot pepper
sauce; pour over salad and toss. Refrigerate 4 hours or overnight to allow
flavors to blend. Makes 6 to 8 servings. |
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