Ingredients for Artichoke Rice Salad
- 1 box (6 ounces) Chicken Rice A Roni
- 1 (14 ounce) can artichoke hearts (drained and quartered)
- Mayonnaise
- Curry Powder
- Green Olives
- Green Pepper
- Red Bell Pepper
- 2 tablespoons sliced green onions
- Black Olives
- Dried Cranberries
- Roasted Sunflower Seeds
- Seasoned Rice Vinegar
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
- 1 cup cooked shrimp or chicken (diced) (optional)
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How to Make Artichoke Rice Salad
- Cook 1 box (6 ounces) of rice and pasta mix (such as Rice-a-Roni) according to package directions, omitting the butter.
- In a large bowl, combine the cooked rice and pasta mix with 1 (14 ounce) can of artichoke hearts (drained and quartered), 1/2 cup chopped red onion, 1/2 cup chopped fresh parsley, and 1/4 cup lemon juice.
- Whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, salt, and pepper to taste in a separate bowl.
- Pour the dressing over the rice mixture and gently toss to combine.
- If adding protein, incorporate 1 cup of cooked shrimp or chicken (diced).
- Taste and adjust seasonings as needed. Add more lemon juice, salt, pepper, or herbs to your liking.
- Refrigerate for at least 30 minutes to allow flavors to meld. This salad tastes even better the next day!
- Garnish with 2 tablespoons sliced green onions before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
6g
Fat
5g
Carbs
8g
