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Special Wild Rice Salad
SUBMITTED BY:
sydny
"Marinated mushrooms and artichoke hearts, along with fresh vegetables, turn prepared rice mix into something special."
RECIPE RATING:
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SERVINGS
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Servings
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METRIC
INGREDIENTS
2 (6 ounce) packages long grain and wild rice mix
2 avocados, peeled and chopped
1 (8 ounce) jar marinated whole mushrooms, undrained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
2 medium tomatoes, diced
2 celery ribs, chopped
2 green onions, chopped
1/2 cup Italian salad dressing
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DIRECTIONS
Prepare the rice according to package directions. Cool; transfer to a large bowl. Add remaining ingredients and toss to coat. Cover and refrigerate overnight.
© 2002 Reiman Media Group, Inc.
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REVIEWS
Reviewed on Jun. 27, 2008 by
vanessajbaca
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vanessajbaca
Jun. 27, 2008
This came out very good. I tweaked it some so I can't give four stars. I omitted the celery and instead used about 1/2 tablespoon of celery salt (since I hate celery). I used one roma tomato and a few grape tomatoes sliced in half, 1 used one 13.25 oz can of regular artichoke hearts (not marinated) and one 13.25 oz can of sliced mushrooms (also not marinated). I experimented with the dressing somewhat and finally came up with a nice mix of extra virgin olive oil, fresh crushed garlic, apple cider vinegar, and it came out delicious! Using the Italian dressing is good in a pinch but I personally don't like how oily it is. This came out delicious.
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This came out very good. I tweaked it some so I can't give four stars. I omitted the celery...
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Reviewed on Apr. 27, 2008 by livinthedream
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livinthedream
Apr. 27, 2008
I made this for a bbq and got rave reviews. I omitted the mushrooms because I don't like them, but it was still great. Very easy recipe!
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I made this for a bbq and got rave reviews. I omitted the mushrooms because I don't like...
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