Cold Rice Salad
📜 Collection: Dwayne Collection | ✍️ Attribution: Jan Batchelor | 📂 Category: Salads A classic 1970s cold rice salad featuring savory Chicken Rice-A-Roni tossed with marinated artichokes, stuffed green olives, and scallions in a creamy dressing. Perfect for potlucks, picnics, or an easy make-ahead side dish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 2 hours | 6 servings |
🔪 Key Equipment
- Saucepan
- Mixing bowl
- Chef’s knife
- Cutting board
Ingredients
Salad Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg. | Chicken Rice-A-Roni | cooked according to package directions and cooled |
| 1 small jar | Green Stuffed Olives | chopped |
| 5 | Green Scallions | chopped |
| 1 jar | Marinated Artichokes | chopped, oil reserved |
Dressing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 to 3 tbsp | Artichoke Oil | reserved from the marinated artichokes |
| 1/2 cup | Mayonnaise |
Instructions
Step 1: Cook and Cool
- Cook 1 pkg. Chicken Rice-A-Roni according to package directions, then let it cool completely to room temperature.
Step 2: Assemble and Dress
- In a large mixing bowl, combine the cooled rice with 1 small jar green stuffed olives (chopped), 5 green scallions (chopped), and 1 jar marinated artichokes (chopped).
- Add 2 to 3 tbsp artichoke oil and 1/2 cup mayonnaise to the bowl.
- Mix thoroughly until all ingredients are evenly coated and combined. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
💡 Make-Ahead & Storage: This salad is best made ahead and chilled. Store in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
