Salad recipes

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

  • 1 ½ cups water
  • 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
  • 1 (10 ounce) package frozen peas
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained
  • 1 (6 ounce) can sliced black olives, drained
  • 1 cup diced roma tomatoes
  • 1 bunch fresh parsley, finely chopped
  • 3 green onions, sliced
Dressing:
  • ½ cup white balsamic vinegar
  • ¼ cup canola oil
  • ¼ cup white sugar

Step by step

  1.  
  2. 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.
  3. Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
  4. Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
  5. 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.
  6.  

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