Sunday, February 8, 2009

art heart salad

1 pkg chicken rice-a-roni, cooked per directions
2 cups cooked rice, cold
2 green onions, chopped
1/2 cup bell pepper, chopped
2 jars artichoke hearts, chopped up, add oil from 1 jar to rice
8 pimento stuffed olives, chopped
1 can mushrooms, chopped
1/4 tsp curry powder
1 can shrimp
1 cup mayonnaise
salt & pepper to taste

fold all ingredients together and chill. serve on bed of lettuce.


3 comments:

  1. I'm having my annual Ladies' Brunch on the weekend and this looks like a dish I could serve.
    One question: there's not too much rice in it? I thought the 2 cups rice + the ricearoni might be too much?
    Love the idea of the artichoke hearts, never used those in salad before.
    There's an award for you over at my place!
    XO
    WWW

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  2. This makes a great brunch recipe, and I think you will find that the large amount of rice called for works.
    Thank you for the award, that was a super thing to get from one I have truly enjoyed reading, oohhmmm, sending good karma your way.

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  3. That sounds like such a delicious recipe, it's making my mouth water and I happen to like Rice-a-roni very much. And artichoke hearrts, mmmhhh...

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