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Artichoke Wild Rice Salad
2 cups wild rice
1 cup frozen peas, thawed
1 can (8 oz.) sliced water chestnuts, drained
1 jar (6 oz.) marinated artichoke hearts, drained, (reserve marinade)
4 oz. shredded mozzarella cheese, optional
1 jar (2 oz.) diced pimiento, drained
Dressing:
2 Tbsp. canola oil
2 Tbsp. reserved artichoke marinade
1 Tbsp. balsamic vinegar
1/2 tsp. tarragon leaves
1/2 tsp. Dijon mustard
2 to 3 drops hot sauce (or to taste)
In large bowl, combine salad ingredients. In small bowl mix dressing ingredients; pour over salad and toss. Chill 4 hours or overnight, to blend flavors. Yield: 8 servings.
“'Have some wine,' the March Hare said in an encouraging tone. Alice looked around the table, but there was nothing on it but tea. 'I don't see any wine,' she remarked. 'There isn't any,' said the March Hare.”
Lewis Carroll (Charles Lutwidge Dodgson) (1832-1898)
The first basic cookbook written for the housewife, rather than the trained chef with a full staff, was probably Eliza Acton's "Modern Cookery for Private Families", published in London in 1845
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