Wild Rice Salad
Ingredients
- For the salad:
- 1.5 cups California wild rice
- 14 ounces can of artichoke hearts, drained and chopped
- 3/4 cup frozen peas, defrosted
- 1 Poblano pepper, diced
- 6 green onions, whites and greens chopped
- 1/2 cup toasted almonds, chopped
- 1 tablespoon kosher salt
- Dressing:
- 2 tablespoons toasted sesame oil
- 3 tablespoons canola oil
- 3 tablespoons rice vinegar
- 3 garlic cloves, grated on microplane
- 1 tablespoon dijon mustard
- 1 teaspoon celery salt
- 1 tablespoon black or white sesame seeds
- freshly ground black pepper
- kosher salt, to taste
Instructions
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