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Artichoke Salad
Artichoke Salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Spicy Rice-A-Roni salad with artichokes, ideal for BBQs with lamb or as a flavorful lunch with tomatoes.
Ingredients:
  • vegetable oil cooking spray
  • 1 (13.8 ounce) package chicken-flavored rice and vermicelli mix (such as Rice-A-Roni)
  • 2.5 cups water
  • 2 (6.5 ounce) jars marinated artichoke hearts, diced
  • 6 green onions, chopped
  • 1 medium green bell pepper, chopped
  • 12 pimento-stuffed green olives, chopped
  • 0.5 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • 1 dash hot pepper sauce
Instructions:
  • To begin the salad, coat a large skillet with cooking spray over medium heat. Add the rice and vermicelli mix and cook until the vermicelli turns golden brown, around 2 to 4 minutes. Gently pour in water and seasoning packet, then bring it to a boil. Cover the skillet, lower the heat to simmer, and cook until the rice is tender, which should take about 15 to 20 minutes.
  • Transfer the mixture to a bowl, then chill in the refrigerator until cool.
  • Prepare the dressing by whisking mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce in a bowl.
  • Complete the salad by mixing artichoke hearts, green onions, bell pepper, and olives in a bowl. Add the chilled rice to the vegetables, pour in the dressing, and stir thoroughly.
  • Chill in the refrigerator for a minimum of 1 hour before serving.

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