Best 2 Artichoke And Rice Salad Recipes

Summer is the time for cookouts, picnics and potlucks. It is almost impossible to resist the call of the outdoors and the joys it brings while enjoying a delightful side salad. This artichoke and rice salad recipe strikes the perfect balance between a light and refreshing salad and a hearty and filling meal. It is packed with vibrant flavors and textures, making it an instant favorite for any occasion. Whether you're a seasoned salad enthusiast or new to the wonders of summer salads, this recipe will surely impress your taste buds and satisfy your cravings. So, grab your apron and let's dive into the delightful world of artichokes, rice, and summer flavors!

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED RICE AND ARTICHOKE SALAD

Curried Rice and Artichoke Salad image

This is a family recipe that we make for all of our picnics. The salad is best if made a couple of hours, or even a day, ahead. It can be served warm, but is best served chilled. It is also very good with 2 c. chopped cooked chicken added. I hope you enjoy this as much as we do!

Provided by MeemawB

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

10 ounces chicken rice-a-roni
2 tablespoons olive oil
2 (6 ounce) jars marinated artichoke hearts, chopped, reserve liquid
1/2 green bell pepper, diced
4 green onions, chopped both white and green parts
15 pimento-stuffed green olives, sliced thin
1 tablespoon curry powder
1/3 cup mayonnaise (Hellmans works well for this recipe)

Steps:

Cook Rice as directed on box, but brown using olive oil, instead of butter.
Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
Pour mayonnaise mixture over rice mix.
Stir to coat.
Refrigerate until serving.
Enjoy!

ARTICHOKE, SHRIMP AND RICE SALAD

ARTICHOKE, SHRIMP AND RICE SALAD image

Categories Rice Shellfish Side No-Cook Quick & Easy

Yield Makes 8-10 side servings

Number Of Ingredients 8

Ingredients

2 - 6.5 oz. jars marinated artichokes (drained, coarsley chopped, and retain oil from one jar)
1/4 cup green onions (tops and bottoms), chopped
1/2 cup green bell pepper, chopped
8 pimento-stuffed olives, sliced
1/3 cup mayonnaise
1/4 tsp. curry powder
3 cups cooked brown rice
2 - 7 oz. cans large shrimp, drained

Steps:

In large bowl, combine everything, including oil from one jar of artichokes, except for shrimp. Gently stir in shrimp. Cover and chill.

Tips:

Select fresh artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no signs of bruising or discoloration.
Prepare artichokes properly: Trim the stem and remove the tough outer leaves. Cut the artichoke in half lengthwise and scoop out the fuzzy choke with a spoon.
Use a variety of ingredients: This salad is a great way to use up leftover rice, vegetables, and herbs. Feel free to experiment with different combinations to create your own unique dish.
Make it ahead of time: This salad can be made up to 24 hours in advance. Simply store it in the refrigerator and bring it to room temperature before serving.

Conclusion:

Artichoke and Rice Salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover rice and vegetables. With its vibrant colors and flavors, this salad is sure to impress your friends and family. So next time you are looking for a healthy and flavorful meal, give this Artichoke and Rice Salad a try.