Artichoke rice salad with dressing

Yield: 4 servings

Measure 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



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.

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