Rice-A-Roni Salad With Artichokes and Shrimp!

This is a delicious salad, that can be served warm or cold. It would be great for a luncheon, but also great as a supper/dinner meal. I adapted it from a Paula Deen TV Show.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 7  ounces  chicken rice-a-roni
• 1 (6 ounce) jar marinated artichokes, quarterd and marinade reserved
• 1⁄2 green pepper, chopped
• 1⁄2  red pepper, chopped
• 12  large  olives, sliced
• 4  green onions, sliced including green parts
• 1⁄2 cup light mayonnaise, like Hellmanns
• 1  tablespoon fresh lemon juice
• 1⁄4 teaspoon fresh ground pepper
• 1  lb small shrimp, cooked

Directions

1. Prepare RICE-A-RONI as box directs.
2. Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process.
3. Get all your vegetables prepared.
4. Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper.
5. Add everything to the bowl. Pour over the dressing last, and combine well.
6. Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-).
7. (I used frozen salad shrimp from SAM'S Club).