Artichoke rice salad with dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Jars (6 oz) marinated | |
| Artichoke bottoms | ||
| 1 | Bottle (4 oz) stuffed | |
| Green olives | ||
| ⅓ | cup | Mayonnaise |
| ½ | teaspoon | Curry powder |
| 5 | Green onions | |
| ½ | Green pepper, sliced | |
| 1 | pack | Rice pilaf mix OR |
| Chicken rice mix | ||
| 2 | Jars marinade from | |
| Artichoke bottoms | ||
Directions
SALAD
DRESSING
Cook rice according to package directions; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke bottoms, olives, onions, and pepper. Add to cooled rice and mix.
Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour.
Serve when ready.