Artichoke Salad

Hot pepper sauce and Worcestershire make this Rice-A-Roni salad with artichokes zippy. It's perfect to serve at a barbecue with grilled lamb, or with thick slices of tomato as a satisfying lunch entrée.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 608 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 dash hot pepper sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon curry powder
• 6 green onions, chopped
• 1 medium green bell pepper, chopped
• 2 (6.5 ounce) jars marinated artichoke hearts, diced
• 12 pimento-stuffed green olives, chopped
• vegetable oil cooking spray
• 0.5 cup mayonnaise
• 2.5 cups water
• 1 (13.8 ounce) package chicken-flavored rice and vermicelli mix (such as Rice-A-

Recipe Instructions

Step 1

Refrigerate for at least 1 hour before serving.

Step 2

Start the salad: Spray a large skillet with cooking spray and set over medium heat. Add rice and vermicelli mix and sauté until vermicelli is golden brown, 2 to 4 minutes. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15 to 20 minutes.

Step 3

Remove from the heat and transfer to a bowl; set in the refrigerator to cool.

Step 4

Make the dressing: Whisk together mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce in a bowl.

Step 5

Finish the salad: Combine artichoke hearts, green onions, bell pepper, and olives in a mixing bowl. Remove rice from the refrigerator and add to the vegetable mixture. Pour dressing over top and stir until well combined.