"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Artichoke Rice Salad Recipe

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

Contributor:  
Contributor:  
Ardis
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 package chicken-flavored rice - vermicelli mixture 8 ounces
4 scallions, sliced
1/2 green pepper, chopped
12 medium stuffed olives, sliced
2 jars marinated artichoke hearts, halved 6 ounces each
1/3 cup mayonnaise
3/4 teaspoon curry powder

Directions:
Directions:
Cook rice mixture. Do not overcook. Cool. Combine in serving bowl with scallions, pepper and olives. Drain artichokes and reserve the marinade. Cut the hearts in half and add to the rice mixture. Combine marinade with the curry powder and mayonnaise using a fork or whisk. Toss the dressing with the rice mixture and chill. This freezes well.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I should make this more often - very taste!

 

 

 

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