Artichoke and Rice Salad

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Salads A delightful and savory cold rice salad featuring marinated artichokes, green onions, and black olives tossed in a curry-infused mayonnaise dressing. Originating from the N. Lake Cook Book, it pairs wonderfully with ham sandwiches at any gathering.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	20 mins	30 mins	6 servings

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🔪 Key Equipment

• Saucepan
• Mixing bowl
• Colander

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Ingredients

Salad Ingredients

Measurements	Ingredients	Prep / Notes
1 pkg.	Long Grain and Wild Rice	Uncle Ben’s
10 oz or (12 oz)	Marinated Artichokes	Jar, drained, reserve half of marinade
1/2 cup	Green Onions	Sliced thin
1/2 cup	Celery	Sliced diagonally
1/2 cup	Black Olives	Sliced
1/2 cup	Mayonnaise	None
1 tsp	Curry Powder	None

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Instructions

Step 1: Cook Rice and Prep

1. Cook the 1 pkg. long grain and wild rice according to package instructions, but omit the butter. Cool and drain.

Step 2: Combine and Dress

2. Drain the 10 oz or (12 oz) marinated artichokes, reserving half of the marinade. Cut the artichokes in half and add to the cooled rice along with 1/2 cup green onions, 1/2 cup celery, and 1/2 cup black olives.
3. Make the dressing by mixing the reserved marinade with 1/2 cup mayonnaise and 1 tsp curry powder.
4. Add the dressing to the salad and toss until well combined.

Step 3: Serve

5. Allow the salad to come to room temp before serving. Serve alongside party ham sandwiches.

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💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 24 hours; bring to room temperature before serving.

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Original Recipe Scan