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Artichoke Curry Salad Recipe

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This recipe for Artichoke Curry Salad, by , is from Outdoor Resort Indio Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lucy Golden, Lot 137

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. chicken flavored rice
4 green onions, thinly sliced
1/2 green pepper, seeded & chopped
2 celery ribs, chopped
6 stuffed olives, sliced (I usually use a few more)
12 pitted black olives, sliced
1 tbsp. chopped pimento
2-6 oz. jars marinated artichoke hearts
3/4 tsp. curry powder
1/3 c. mayonnaise

Directions:
Directions:
Cook rice according to directions, but leave out the butter. Cool.

Add onions, olives, green pepper, celery & pimento to the cooled rice.

Drain artichoke hearts, reserving the liquid. Cut artichokes in half and add to rice mixture.

Combine the reserved artichoke marinade with mayonnaise & curry powder; beat until well combined. Add dressing to rice mixture and toss until well mixed.

Chill overnight.

Personal Notes:
Personal Notes:
This is a recipe my Mother would fix for the two of us when my Dad was gone elk hunting - he didn't like rice or curry! It's delicious.

 

 

 

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