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

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