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.


  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!

  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.

  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...