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Chilled Rice Salad

My family really enjoys this salad during the summer months. I usually have to double it because everyone goes for seconds.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    6-8 servings

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.
Nutrition Facts
1 each: 211 calories, 13g fat (2g saturated fat), 3mg cholesterol, 644mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.

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