Curry Rice Salad Recipe

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Curry Rice Salad
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  1. Cook Rice-a-Roni according to pkg directions except use 2 cups water, let cool. Drain marinate from the artichoke hearts and reserve for dressing. Slice olives, chop water chestnuts, onions and artichoke hearts. Mix all ingredients in a large bowl including cooled rice.
  2. Refrigerate at least one hour before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 171.05 Kcal (716 kJ)
Calories from fat 155.52 Kcal
% Daily Value*
Total Fat 17.28g 27%
Cholesterol 9.24mg 3%
Sodium 225.95mg 9%
Potassium 35.5mg 1%
Total Carbs 3.61g 1%
Sugars 0.89g 4%
Dietary Fiber 0.62g 2%
Protein 0.77g 2%
Vitamin C 1mg 2%
Iron 0.2mg 1%
Calcium 10.2mg 1%
Amount Per 100 g
Calories 441.18 Kcal (1847 kJ)
Calories from fat 401.14 Kcal
% Daily Value*
Total Fat 44.57g 27%
Cholesterol 23.83mg 3%
Sodium 582.8mg 9%
Potassium 91.57mg 1%
Total Carbs 9.31g 1%
Sugars 2.3g 4%
Dietary Fiber 1.59g 2%
Protein 1.99g 2%
Vitamin C 2.6mg 2%
Iron 0.6mg 1%
Calcium 26.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
  • 5

Good Points

  • saturated fat free

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