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Artichoke Rice Salad Recipe

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This recipe for Artichoke Rice Salad, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Clark
Added: Monday, June 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups long grain rice, cooked and drained
1 jar (14 3/4 oz) marinated artichokes, undrained
1/2 cup coarsely chopped red bell pepper
1/4 cup sliced black olives
3 tbsp fresh basil, chopped fine or 1 tbsp dried
2 tbsp minced red onion
2 tbsp minced fresh parsley or 1 tbsp dried

Dressing:
1/4 cup olive oil
3 tbsp white wine vinegar
1/2 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
1/3 cup toasted pine nuts of sunflower seeds

Directions:
Directions:
In large bowl, combine rice, artichokes, pepper, olives, basil, onion, and parsley; toss gently until blended. Combine dressing ingredients; mix well. Blend thoroughly into rice mixture. Right before serving stir in nuts/seeds. Salad may be served immediately or chilled overnight.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes after rice is cooked
Personal Notes:
Personal Notes:
Tired of potato or macaroni salads at the potluck? Give this a try.

 

 

 

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