Artichoke-Rice Salad

Serves: 6
Total Calories: 313


2 1/2 cups water
2 teaspoons chicken bouillon
1 cup white rice raw
2/3 cup mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons curry powder
dash black pepper
1/3 cup green bell pepper chopped
1/3 cup olives sliced ripe
2 tablespoons green onions sliced
1 tablespoon pimiento diced
1 (6-ounce) jar marinated artichoke heart drained and cut if large
lettuce leaves
tomato wedges
olives Sliced


In a medium saucepan over medium-high heat, bring water and bouillon granules to a boil. Stir in rice reduce heat to low, cover and simmer for 20 minutes. Remove from heat and let stand for 5 minutes. Drain if necessary. Transfer rice to a 1 1/2 -quart bowl. Chill thoroughly, stirring occasionally.

In a small bowl, stir mayonnaise, lemon juice, curry powder and pepper until blended set aside.

To rice, add green pepper, 1/3 cup olives, green onions and pimiento toss well. Stir in dressing until rice is well coated. Gently stir in artichokes. Cover and chill at least 3 hours or overnight.

To serve, line individual serving plates or a salad bowl with lettuce leaves. Mound salad in center. Garnish with tomato and olives.

Nutritional Facts:

Serves: 6
Total Calories: 313
Calories from Fat: 189

This Artichoke-Rice Salad recipe is from the Summer Salads Cookbook. Download this Cookbook today.

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