Artichoke Salad
Description
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.
Ingredients
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vegetable oil cooking spray
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1 (13 4/5 ounce) package chicken-flavored rice and vermicelli mix (such as Rice-A-Roni)
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2 1/2 cups water
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2 (6 1/2 ounce) jars marinated artichoke hearts, diced
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6 green onions, chopped
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1 medium green bell pepper, chopped
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12 pimento-stuffed green olives, chopped
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1/2 cup mayonnaise
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1 tablespoon Worcestershire sauce
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1 tablespoon lemon juice
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1 teaspoon curry powder
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1 dash hot pepper sauce
Directions
1
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.
2
Remove from the heat and transfer to a bowl; set in the refrigerator to cool.
3
Make the dressing: Whisk together mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce in a bowl.
4
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.
5
Refrigerate for at least 1 hour before serving.