Artichoke Salad Recipe
This rice, pimiento-olive and artichoke salad recipe includes a little "zest of the Mediterranean." A delightful barbecue and/or picnic food idea, it teams well with
Lamb Kabobs
and cold chicken alike.
Curried Artichoke Salad
1 1/2 cups white, brown, or wild rice (4-5 cups cooked)
2 teaspoons instant chicken bouillon or 2 bouillon cubes
1 12-ounce jar marinated artichoke hearts, sliced, marinade reserved
1 cup pimiento-olives, sliced
6 green onions, thinly sliced
Curry Dressing:
1/2 cup mayonnaise
Reserved artichoke marinade
1 teaspoon curry powder, or to taste
Cook the rice according to package directions adding the chicken bouillon to the water. Cool.
Add remaining salad ingredients.
Combine the dressing ingredients and mix well. Stir into the salad. Chill.
More picnic and bbq ideas like the Artichoke Salad Recipe
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