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Chilled Rice Salad

 Chilled Rice Salad
My family really enjoys this salad during the summer months. I usually have to double it because everyone goes for seconds.
6-8 ServingsPrep: 30 min. + chilling

Ingredients

  • 1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
  • 1 teaspoon canola oil
  • 12 pimiento-stuffed olives, sliced
  • 4 green onions, thinly sliced
  • 1/2 medium green pepper, chopped
  • 2 jars (6-1/2 ounces each) marinated artichoke hearts, marinade drained and reserved
  • 1/3 cup mayonnaise
  • 1/2 to 3/4 teaspoon curry powder

Directions

  • Prepare rice mix according to package directions, except substitute 1
  • teaspoon oil for butter called for. Cool.
  • Add the olives, green onions and green pepper; toss to mix. Cut the
  • artichokes into quarters and add to rice mixture; set aside. In a
  • small bowl, combine the mayonnaise, curry powder and reserved
  • marinade; blend well. Pour over rice mixture; toss to mix. Cover and
  • chill for at least 2 hours. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 211 calories, 13 g fat (2 g saturated fat), 3 mg cholesterol, 644 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.