Easy Wild Rice and Vegetable Salad Recipe

2/3 cup canola oil

1/4 cup white vinegar

2 tablespoons Parmesan cheese, fresh grated or packaged

2 teaspoons sugar

1/2 teaspoon celery seed

1/4 teaspoon ground white pepper

1/4 teaspoon dry mustard

1/8 teaspoon paprika

1 clove garlic, minced

SALAD

1/2 teaspoon salt

1 cup wild rice

2 cups chicken broth (or water)

6 ounces marinated artichoke hearts, drained, halved - reserve marinade

3/4 cup sweet peas, frozen or canned

1/3 cup green bell pepper, coarsely chopped

1/2 cup red bell pepper, coarsely chopped

3 green onions, chopped

1 cup cherry or grape tomatoes, halved - optional

1/4 cup sliced almonds, toasted or seasoned