| 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 |
pk |
Rice pilaf mix OR |
|
|
Chicken rice mix |
| 1/3 |
c |
Mayonnaise |
| 1/2 |
ts |
Curry powder |
| 2 |
|
Jars marinade from |
|
|
Artichoke bottoms |
INSTRUCTIONS
SALAD
DRESSING
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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