Wild Rice and Artichoke Salad

  • Yield: 6 servings


1 (6-ounce) package long grain and wild rice, cooked
1 (14-ounce) can artichoke hearts, drained, coarsely chopped
2 green onions, sliced
2medium tomatoes, coarsely chopped
1/4cup vegetable oil
2tablespoons red wine vinegar
1 garlic clove, minced


  1. Combine rice, artichokes and green onions in bowl; mix well.  Chill, covered in refrigerator.
  2. Combine tomatoes, oil, wine vinegar and garlic in saucepan; mix well.  Cook until heated through, stirring constantly.  Stir into rice mixture.  Chill.

Recipe reprinted with permission from The Junior League of Wheeling’sThe Best of Wheeling (Wheeling, West Virginia, 1994).