Artichoke Rice Salad With Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salads | 4 | Servings | |
INGREDIENTS
| 2 | Jars, 6 oz marinated | |
| Artichoke bottoms | ||
| 1 | Bottle, 4 oz stuffed | |
| Green olives | ||
| 5 | Green onions | |
| 1/2 | Green pepper, sliced | |
| 1 | Rice pilaf mix OR | |
| Chicken rice mix | ||
| 1/3 | c | Mayonnaise |
| 1/2 | t | Curry powder |
| 2 | Jars marinade from | |
| Artichoke bottoms |
INSTRUCTIONS
Cook rice according to package directions; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke bottoms, olives, onions, and pepper. Add to cooled rice and mix. Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 70
Total Fat: 8g
Cholesterol: 5.1mg
Sodium: 256.2mg
Potassium: 60mg
Carbohydrates: 7.1g
Fiber: 1g
Sugar: 1.9g
Protein: <1g