"Lynn from Fargo" > said:

> Curried Artichoke/Rice Salad
> adapted from a recipe by Valerie Bernstein
>
> 2 cups long grain white rice, cooked
> (you will have 6 cups of cooked rice)
> 3 jars marinated artichoke hearts , drained (save liquid)or
> 2 cans artichoke hearts, drained (toss liquid)
> 3 stalks very thinly sliced celery
> 1 bunch green onions, thinly sliced including tops
> 1cup sliced green or black olives (optional)
> 2 cups (more or less ) mayonnaise
> 1 to 2 teaspoons (or more) curry powder
> Marinade from artichokes or Italian salad dressing
>
> Chop artichokes into about 1/2 inch pieces (not too fine!) Mix rice and
> vegetables. Stir marinade or dressing into mayonnaise until it's the
> consistency of thick cream, add curry powder to taste. Stir into rice
> mixture. Chill.

This stuff is GOOOOD, you guys! When Lynn made it for a Twin Cities
cook-in, she added chicken. I was fortunate enough to get an enormous
Baggie full of leftover salad. I happily chomped away on it until it was
gone.

Lynn, did you have grapes in the stuff you brought? I love grapes in
chicken salad, but I'm not sure if they were in yours or not.

Carol

--
Coming at you live, from beautiful Lake Woebegon