When you're looking for something interesting to take to a party and not see six more dishes just like yours, this tasty salad may do the trick. Naomi Judd' s new ( 1990's!) cookbook was where I first saw this unusual recipe, although once I started making it I started seeing it in other places too so maybe you discovered it long before I did. You'll get lots of puzzled questions about what's in this delicious side dish. I've recently seen Paula Deen prepare it - she adds a couple handfuls of cooked shrimp.
Cook and cool 1 box rice pilaf flavor Rice a Roni mix as directed. Drain a 12 oz jar of marinated-in-oil artichokes, saving the liquid. Chop the artichokes and about 4 oz drained green pimiento-stuffed olives, 5 green onions with tops, and add 1/2 green pepper, sliced thinly. Make the dressing by mixing 1/3 c. mayonnaise and 1/2 tsp curry powder with the reserved oil. Toss with the cooled rice mixture and chill at least 4 hours. Makes a large bowl , serves 8-10.
