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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cooked Cold Rice Salad Recipe

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This recipe for Cooked Cold Rice Salad is from Palatinate Chapter Daughters of the American Revolution 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!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 cups cooked and cooled rice (best if cooked with chicken broth)
1 bottle Italian dressing (Wishbone, if possible)
4 green onions
1 (14 oz.) can artichokes in water, drained
1 to 1-1/2 cups celery
1 green pepper, diced, optional
1 (6 to 8 oz.) jar green olives, drained
1 (6 to 8 oz.) can black olives, drained
1 cup mayonnaise
Directions:
Directions:
After the rice is cooled, add the rest of the ingredients. I usually quarter the artichokes and use medium olives; adjust amounts to your taste. This salad is best if it is made ahead of time like potato salad. It can be refrigerated for several days.
Personal Notes:
Personal Notes:
Associate Member from Myakka Chapter (Sarasota, Florida)
Former State Chaplain of Florida

 

 

 

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