1 lb. wild rice
2 (6 oz.) jars marinated artichokes
1 green pepper, chopped
2 pt. cherry tomatoes, halved
10 oz. pkg. frozen peas
1/2 c. slivered almonds

Cook wild rice according to packet directions. Drain any remaining water. Combine all ingredients and mix with a vinaigrette dressing with herbs (especially good with tarragon or lemon thyme). Chill. Serves 10.