Artichoke Rice Salad

Lemon vinaigrette tossed with long grain white rice, green onions, parsley, red bell pepper, and artichoke hearts.

Ingredients -

1 cup Cooked Long Grain White Rice

1/4 cup chopped Green Onions (3 medium)
1/4 chopped Fresh Parsley
1 small Red Bell Pepper, chopped (1/2 cup)
1 can (14 ounces) Artichoke Hearts, drained and cut into fourths

Lemon Garlic Vinaigrette:
1/4 cup Vegetable Oil
1 tablespoon grated Lemon Peel
3 tablespoons Lemon Juice
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 clove Garlic, finely crushed

Preparation:

1. Add rice, chopped green onion, fresh parsley, red bell pepper, and artichoke hearts to medium serving bowl.

2. Prepare vinaigrette.

3. Pour vinaigrette into rice salad.

4. Toss to combine.

5. Cover and refrigerate 3 hours.

Lemon Garlic Vinaigrette:

1. Add vegetable oil, grated lemon peel, lemon juice, salt, pepper, and garlic clove to small bowl.

2. Whisk to combine.

Salad Making Tips

Think Fresh

Superb salads start with perfectly ripe fruit and garden-fresh vegetables. Check your local farmers market for the best that’s available, especially for special occasions.

Salad Making Tips

Brown Rice

Brown rice adds nice taste and texture to salads. Consider it as a substitute for white rice when you want a visual and flavorful change of pace.

Home | Salad Recipes