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    You are in: Home / Recipes / Curried Rice and Artichoke Salad Recipe
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    Curried Rice and Artichoke Salad

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Lili's, Rori's & Rainah's Meemaw's Note:

    This is a family recipe that we make for all of our picnics. The salad is best if made a couple of hours, or even a day, ahead. It can be served warm, but is best served chilled. It is also very good with 2 c. chopped cooked chicken added. I hope you enjoy this as much as we do!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook Rice as directed on box, but brown using olive oil, instead of butter.
    2. 2
      Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
    3. 3
      Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
    4. 4
      Pour mayonnaise mixture over rice mix.
    5. 5
      Stir to coat.
    6. 6
      Refrigerate until serving.
    7. 7
      Enjoy!
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    Nutritional Facts for Curried Rice and Artichoke Salad

    Serving Size: 1 (107 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 301.7
     
    Calories from Fat 92
    30%
    Total Fat 10.2 g
    15%
    Saturated Fat 1.5 g
    7%
    Cholesterol 4.3 mg
    1%
    Sodium 1031.3 mg
    42%
    Total Carbohydrate 46.9 g
    15%
    Dietary Fiber 3.8 g
    15%
    Sugars 1.9 g
    7%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    pimento-stuffed green olives

    Detailed Nutrition Values About Nutrition Info

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