You are here

Rice And Artichoke Salad

admin's picture
  Long grain rice 1⁄2 Cup (8 tbs)
  Scallions 3
  Olive oil 1⁄3 Cup (5.33 tbs)
  White wine vinegar 3 Tablespoon
  Salt 1 Teaspoon
  Chopped parsley 2 Tablespoon
  Artichoke bottoms 1 Ounce, drained and quartered (1 Jar)
  Pimientos 4 Ounce, drained and cut into thin strips (1 Jar)
  Ground pepper To Taste

1. Cook rice according to package directions. Transfer to a large bowl and let cool, tossing occasionally.
2. Trim scallion greens down to 3 inches. Cut remaining white and green of scallion into 1/2-inch pieces.
3. In a small bowl, combine olive oil, vinegar, and salt. Beat with a fork to blend.
4. Add scallions and artichokes to rice. Toss to mix. Pour dressing over salad and toss again. Season with additional salt, if needed. Transfer to a salad bowl and garnish with a circle of pimiento strips. Grind pepper over top.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1042 Calories from Fat 647

% Daily Value*

Total Fat 73 g112.7%

Saturated Fat 10.2 g51%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2036.5 mg84.9%

Total Carbohydrates 87 g29%

Dietary Fiber 5.6 g22.6%

Sugars 4.6 g

Protein 10 g19.3%

Vitamin A 119.8% Vitamin C 244%

Calcium 10.7% Iron 35%

*Based on a 2000 Calorie diet

Rice And Artichoke Salad Recipe