Arty Rice Salad

Name: Arty Rice Salad
Cuisine: American
Ingredients: 2 cups cooked white rice; 6 ounce jar marinated artichoke hearts, sliced thin, with marinade; 6 ounce jar marinated artichoke hearts, sliced thin, with marinade; ⅓ cup mayonnaise; 2 celery ribs, chopped fine; ¼ cup sliced pimiento-stuffed green olives; 2 tablespoons chopped red bell pepper or pimiento; 2 tablespoons chopped red bell pepper or pimiento; 2 tablespoons minced fresh parsley; 3 scallions, sliced thin; 1 pickled jalapeño, minced; 1 teaspoon curry powder; Pinch of sugar; Lettuce leaves (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

When Cheryl first moved south to barbecue country, right after college, this was one of the first salads she ate. It remains a sentimental favorite.

Ingredients

2 cups cooked white rice
6 ounce jar marinated artichoke hearts, sliced thin, with marinade

Americas
United States
Gluten-free
Vegetarian

Method

In a large bowl, mix the rice with the other ingredients, except the lettuce. Refrigerate, covered, for at least 30 minutes. Serve chilled, on top of the lettuce leaves if desired.