2-6 oz. jars marinated artichoke hearts

Slivered toasted almonds

1-10 oz. package of peas              

1 bunch scallions

pint cherry tomatoes                       

1 green pepper

3 C. wild rice, cooked

1 C. red wine vinegar

Salt to taste

1½ C. olive oil (I only use about ½ C.)

Marinade from artichoke hearts jars

1 C. parmesan cheese

1 tsp. sugar

½ tsp. white pepper

1 clove garlic, minced

½ tsp. mustard, ground