Artichoke Rice Salad
Donna served this delicious salad at our 2017 Tastee Luncheon.
2 c chicken broth
1 c uncooked rice
4 green onions, chopped
½ bell pepper, chopped
12 stuffed olives
2 – 6 oz. jars marinated artichoke hearts
¾ t curry powder
⅓ c mayonnaise
Combine chicken broth and rice; boil 20 minutes until done.
Stir in onion, pepper, olives, and artichoke hearts.
Stir together mayonnaise and curry and, if you wish, some dressing from the artichoke hearts.
Serve at room temperature or chill.