Yet another of the Recipe Box favorites. I’m not saying it’s mind-blowing or exotic or terribly complex, but it is simply delicious and easily adaptable to welcome any random pantry item you are trying to use up. Throw in those peppers, if you like! Chop up some water chestnuts! We can’t say no!
A couple of notes while making this: It is nice to serve it on a chopped up bed of lettuce. This is not so much having to do with presentation as it is delightful to have that bit of fresh garden crunch to go along with the creaminess of the rice and dressing and the briny smack of the olives. Plus, it’s easier to convince yourself that this dish is more about the healthy crunch as it is about the mayonnaise in the dressing. Also, be sure to make this up and refrigerate it for at least half an hour to an hour. You can definitely eat it right away, but the sitting time allows the flavors to marry and the rice and roni to absorb the dressing.
Shameful admittance: OK. So. This is how it is… I had to make a double recipe. This is because I know me and I know that if I only make the 3 cup version, there will be no leftovers if I share, and I always share. So, I doubled everything and this is why it says that it serves 4-6 people. The servings also depend on whether you serve it as a side or a main and, baby, it is MAIN for me. All the way. I also noted that ‘Joan Swanson’ the creator of this recipe, had the nerve to not specify the exact amounts of all the ingredients while she dictated. I imagine that it was something of a family secret and she wanted to be as vague as possible. I cut up as much and as little of the things I liked on that list and threw them all in. Take that, Joan Swanson.
Rice A Roni Salad
- 1 pkg Chicken Rice a Roni
- sliced green onions
- 1 jar marinated artichoke hearts, chopped fine
- sliced green olives
- 1/2 c. mayo or yogurt
- 1/4 tsp. curry powder
- Cook Rice A Roni as directed on package.
- Let cool then add onions, artichokes and olives.
- Mix mayonnaise with juice from artichokes, add curry then toss with Rice A Roni.
- Refrigerate for at least 30 minutes.
- Optional: 2 chicken breasts cut up.