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Rice and Artichoke Salad Recipe

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

Contributor:  
Contributor:  
Donna Field
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Chicken Rice-a-Roni
4 green onions
8 sliced stuffed green Spanish olives
Two 6 oz jars marinated artichoke hearts
1/3 c mayo
1/4 t curry powder

Directions:
Directions:
Prepare Rice-a-Roni according to package directions, omitting butter and decreasing water by 1/4 c. Put in bowl and cool to room temperature, fluffing occasionally to hasten cooling.

Slice olives and green onions together and layer on top of Rice-a-Roni in bowl. Next, drain marinated artichoke hearts, reserving marinade for later use. Place drained artichoke hearts on top of olives and green onions and pour sauce made with mayo, 3/4 of the remaining marinade and curry powder on top of all. Don't toss until you are ready to serve the salad.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 mintues
Personal Notes:
Personal Notes:
This is best made the day before and then tossed right before serving.

 

 

 

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