TBG Chef Maren Starling

Cold Artichoke Salad

Recipe By : Navy London Cookery Book

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
1 package Chicken -flavored rice mix
2 each Green pepper -- Chopped
1/2 each Green Pepper -- Chopped
2 jars marinated Artichoke hearts
1/4 teaspoon Curry powder (or to taste)
1/2 cup Mayonnaise
Suggested Wine: Chardonnay/Chablis

NOTES: Cook rice as directed, except omit butter. Remove from heat and let stand until cool. Add onion and pepper to rice. Drain hearts, saving marinade. Add curry powder and mayonnaise to the marinade.Mix until blended. Add dressing to rice. Then add artichoke hearts (I usually cut each in half). Chill well.