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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My family really enjoys this salad during the summer months. I usually have to double it because everyone goes for seconds. 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:
1. Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool.
2. 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.
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