Recipe: Artichoke Rice Salad

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From: Nancy,.SanFran

Arty Rice Salad
Source: Smoke & Spice; by Cheryl Alters Jamison and Bill Jamison, (c) 1994.
Serving Size : 6

2 cups cooked white rice
6 ounces marinated artichoke hearts -- slice thin
artichoke marinade
1/3 cup mayonnaise
2 celery ribs -- chopped fine
1/4 cup sliced pimiento-stuffed green olives
2 tablespoons chopped red bell pepper or pimiento
2 tablespoons minced fresh parsley
3 green onions -- sliced thin
1 pickled jalapeno -- minced
1 teaspoon curry powder
1 pinch sugar
lettuce leaves

In a large bowl, mix the rice with the other ingredients, except the lettuce. Refrigerate, covered, for at least 30 minutes. Serve chilled, on top of the lettuce leaves if desired.

Serves 6.

Serving Suggestion: For a cheery lunch while your meat smokes for dinner, serve the salad mounded in red bell pepper halves and pass Blue Corn Muffins as an accompaniment.