So Good Beef and Broccoli Salad

READY IN: 30mins
Recipe by southern chef in louisiana

This is a great summer salad.

Top Review by evewitch

This was good and also easy. I used a 7 1/2 ounce jar of the artichoke hearts. I also used a full head of broccoli which I am sure was more than two cups since I peel and use the stems also. I used all of the cooked rice which might have been as much as 3 c. I used olive oil to prepare the rice-a-roni instead of the butter that the box calls for. I used some leftover Recipe #139286 that I had in the freezer instead of the beef.

Ingredients Nutrition

  • 2 cups julienned cooked beef
  • 2 cups fresh broccoli, chopped
  • 4 green onions, chopped
  • 1 (6 1/2 ounce) jar marinated artichoke hearts, with dressing
  • 2 cups chicken rice-a-roni, cooked according to the package
  • 1 cup mayonnaise
  • 1 pint cherry tomatoes, stemmed

Directions

  1. Quarter the artichoke hearts reserving the dressing.
  2. Combine the first 3 ingredients with the artichoke hearts in large bowl.
  3. Toss in rice while it’s still warm.
  4. Add the mayo and the reserved artichoke dressing; toss.
  5. Add the tomatoes and season to taste; gently toss.
  6. This is a great way to use leftover beef.

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