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

More Recipes from the Summer Salads Cookbook:
Artichoke-Rice Salad
Avocado And Papaya Platter
Bean-Squash Salad
Caesar Salad
California Cooler Salad
Cantaloupe Salad
Chicken-Pasta Salad with Melon
Cobb Salad
Crab Louis
Creamy Fruit And Greens
Deluxe Fruit Salad
Greek Salmon Salad
Herbed Potato Or Macaroni Salad
Ice Cream Salad
Italian Salad
Main Dish Tabbouleh
Malibu Salad
Melon Bowl With Honey Dressing
Pasta Del Mar Salad
Patio Orange Slaw
Peas and Cheese Salad
Pickled Vegetable Salad
Red Cole Slaw
Southern Peach Toss
Summertime Salad Bar
Surf Salad In Puff Bowl
Sweet and Sour Spinach Salad
Teriyaki Beef Salad
Turkey Medley Surprise