Wild Rice Salad


1/3 cup grape seed oil
3 tablespoons champagne or white wine vinegar 
1 tablespoon Dijon mustard
½ teaspoon smoked paprika
½ teaspoon celery seeds
2 tablespoons grated Parmesan cheese
½ teaspoon salt 
  ¼ teaspoon ground black pepper 
3 cups cooked wild rice
½ cup diced orange bell pepper
1 (15 oz) can artichoke hearts
1 cup slice grape tomatoes
4 scallions, sliced
¼ cup slivered almonds, toasted 


  • In a large bowl whisk together grape seed oil, vinegar, mustard, paprika, celery seeds, Parmesan cheese, salt and pepper. Add remaining ingredients and toss to combine. Serve.