Occasionally when I'm trolling around online on various food forums, I come across mentions of frightening dishes of days past, things that your grandmother has written on a food-splattered 3x5 notecard. This salad was one of those things. However, I have to say, this dish is actually pretty good. I can especially see this going over big during the summer served next to a beautiful piece of broiled salmon. It's refreshing and tangy in all the right ways.
Artichoke Rice Salad
From Allrecipes
1 (10.75-ounce) package chicken-flavored Rice-A-Roni
2 (6-ounce) jars quartered marinated artichoke hearts, diced
6 green onions, chopped
12 pimento-stuffed green olives, sliced
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon curry powder
Dash hot pepper sauce (such as Tabasco)
Prepare Rice-A-Roni according to package directions. Cool mixture in refrigerator.
6 green onions, chopped
12 pimento-stuffed green olives, sliced
1 small green bell pepper, finely chopped
½ cup mayonnaise1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon curry powder
Dash hot pepper sauce (such as Tabasco)
Prepare Rice-A-Roni according to package directions. Cool mixture in refrigerator.
In a mixing bowl, combine cooled cooked rice, artichokes, green onions, green olives, and bell pepper. Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.
Makes 6 to 8 servings
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