Easy Wild Rice and Vegetable Salad

Ingredients

• 2 tablespoon(s) Parmesan cheese, fresh grated or packaged
• ½ teaspoon(s) celery seed
• ½ teaspoon(s) salt
• 2 teaspoon(s) sugar
• ¼ cup(s) white vinegar
• ²/₃ cup(s) canola oil
• 3 green onions, chopped
• + 15 more ingredients
• • 1 cup(s) cherry or grape tomatoes, halved - optional
  • ¼ cup(s) sliced almonds, toasted or seasoned
  • ½ cup(s) red bell pepper, coarsely chopped
  • ¹/₃ cup(s) green bell pepper, coarsely chopped
  • ¾ cup(s) sweet peas, frozen or canned
  • 6 ounce(s) marinated artichoke hearts, drained, halved - reserve marinade
  • 2 cup(s) chicken broth (or water)
  • 1 cup(s) wild rice
  • ½ teaspoon(s) salt
  • 1 clove(s) garlic, minced
  • ¹/₈ teaspoon(s) paprika
  • ¼ teaspoon(s) dry mustard
  • ¼ teaspoon(s) ground white pepper
  • SALAD
  • DRESSING

DRESSING Grate Parmesan cheese or use packaged shredded cheese. In a jar with lid, combine canola oil, vinegar, cheese, sugar, salt, celery seed, pepper, mustard, paprika, and garlic. Shake well to fully mix all ingredients. Refrigerate dressing until ready to use. SALAD Pour water into 1 qua...

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