Serves: 12
Total Calories: 242
Cook rice as directed on package, omitting butter. Cool. Add pepper, olives, and onions. Drain artichoke hearts and save marinade. Add sliced artichokes. Mix marinade, mayonnaise, and curry powder. Add to salad; toss and chill.
This Rice Salad recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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