salad recipes, wild rice salad
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Wednesday July 23, 2008 Email This Page To A Friend!
Artichoke Wild Rice Salad  

Note from Cheri:
This recipe was given to us by the Minnesota Cultivated Wild Rice Council. Marilyn Helton, who writes our regular Diabetic Dining on Fabulous Foods column, adapted it to be diabetic friendly. Click here for more great low fat, diabetic friendly wild rice recipes.

2 cups wild rice
1 cup frozen peas, thawed
1 can (8 oz.) sliced water chestnuts, drained
1 jar (6 oz.) marinated artichoke hearts, drained, (reserve marinade)
4 oz. shredded mozzarella cheese, optional
1 jar (2 oz.) diced pimiento, drained

Dressing:
2 tablespoons canola oil
2 tablespoons reserved artichoke marinade
1 tablespoon balsamic vinegar
1/2 teaspoon tarragon leaves
1/2 teaspoon Dijon mustard
2-3 drops hot sauce (or to taste)

Makes 8 servings

In large bowl, combine salad ingredients. In small bowl mix dressing ingredients; pour over salad and toss. Chill 4 hours or overnight, to blend flavors.

Per Serving:
162 Cal
8g Fat
7g Protein
18g Carbohydrates
10mg cholesterol
255mg Sodium

Exchanges:
1 Bread
1 Veg
1/2 Meat
1-1/2 Fat



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