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Artichoke Rice Salad

Salad.Carnival's picture
Ingredients
  Marinated artichoke hearts 6 Ounce (1 Jar)
  Small mushrooms 1⁄4 Pound
  Ripe tomatoes 2 Medium, peeled, seeded and diced
  Pitted ripe olives 1 Cup (16 tbs) (Medium Sized)
  Cold cooked rice 3 Cup (48 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Drain marinade from artichokes into frying pan; chop artichokes and set aside.
Add mushrooms to marinade, cover, and cook over low heat for 10 minutes or until mushrooms are tender; remove from heat and cool.
In a bowl, mix together artichoke hearts, mushrooms and marinade, tomatoes, olives, and rice.
Cover and chill for at least 4 hours.
Add salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Rice
Interest: 
Everyday, Healthy

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Your rating: None
4.06
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1196 Calories from Fat 359

% Daily Value*

Total Fat 43 g66.6%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2299.7 mg95.8%

Total Carbohydrates 181 g60.4%

Dietary Fiber 11.8 g47.1%

Sugars 8.4 g

Protein 18 g36.4%

Vitamin A 41% Vitamin C 56%

Calcium 4.4% Iron 50.3%

*Based on a 2000 Calorie diet

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Artichoke Rice Salad Recipe