Artichoke Rice Salad
Kay Depew
very good
2 (6oz) jars marinated (oil) artichoke hearts,
quartered - reserve liquid
1
pkg.
Rice-a-Roni
- chicken
2
green
onions, chopped
1/4
green
bell pepper, chopped
1/3 cup
mayonaise
1/4 tsp.
curry powder
8
pimento
stuffed green olives, sliced
1 small can sliced water chestnuts, roughly
chopped
Prepare Rice-a-Roni as directed on package. Set aside to cool
While rice is cooling, combine liquid from artichoke hearts,
mayonnaise
and curry powder.
When rice is cool add onion, pepper, water chestnuts and olives and
mix
well. Add the dressing and, lightly, mix in the quartered
artichoke hearts.
Cover and refrigerate over night.