Artichoke Salad Recipe

This easy 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.

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 sliced artichoke hearts, pimiento-olives and green onions.

Combine the dressing ingredients and mix well. Stir the dressing into the salad. Chill.

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