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Artichoke Salad I

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Christine Johnson

A flavorful Italian-style rice and artichoke salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 63.8g
  • 21%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 1872 mg
  • 75%

Based on a 2,000 calorie diet

Directions

  1. Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.
  2. In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
  3. Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.
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Reviews

Shannon
20
8/10/2003

My mother has made this salad for years and I love it. She always adds marinade the dressing and adds cooked, cubed chicken. It makes a great summer main dish with the chicken.

RLINDA
15
2/5/2003

This salad is delicious! I was looking for a new salad recipe to make for an upcoming baby shower I'll be hosting, and this is it! I only added half of the bell pepper (my husband has an aversion to "crunchy" things :-)), and also added the marinade from the artichokes which kept it from getting too sticky. My only problem is that some of the leaves and hearts are too hard, making them inedible. I tried picking them out while chopping, but it is hard to tell which ones are OK, and which ones aren't. Does anyone have any suggestions to keep this from happening?

CHEFETTE
15
5/21/2003

This salad is different and delicious, definitely for grown-up palates. I am not a bell pepper fan, so I wondered what I could throw in to add some crunch. As strange as it may sound, I decided on pecan halves (didn't chop them in case we needed to eat around them!) and it turned out wonderfully!