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Chilled Rice and Artichoke Salad
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Description
Every time I bring this salad to a party or potluck, I always get asked for the recipe. Then I get to enjoy the surprise when I tell them it’s made with Rice-a-Roni. NOTE: This salad needs to be made ahead to give it time to chill.
Ingredients
- 1 box 8 Ounce Box Chicken Flavor Rice-A-Roni
- 1 can (12 Oz. Size) Artichokes, Marinated In Oil, Chopped (Reserve Oil For Dressing)
- ¼ cups Mayonnaise
- ¼ teaspoons Curry Powder
- 2 whole Green Onions, Chopped
- 12 whole Large Pimento Stuffed Green Olives, Sliced
- ½ whole Green Pepper, Stem And Seeds Removed, Then Diced
- 1 whole Small Tomato, Diced (Roma Tomatoes Are Best)
- 1 can (8 Oz. Size) Water Chestnuts, Chopped
- ½ cups Slivered Almonds
Preparation
Prepare Rice-a-Roni as directed on the box, but reduce the amount of water by ¼ cup. (Do not overcook! The Rice-a-Roni should be tender firm.) When done, remove it from the heat and put it into a large bowl. Chill rice in the refrigerator.
Reserve marinade from artichokes and whisk it thoroughly with the mayonnaise and curry powder to make dressing.
Add remaining ingredients into the bowl with the chilled rice and then add dressing. Toss to combine. Chill thoroughly before serving. May be made a day ahead. Serves 8.
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