Artichoke-Rice Salad

An easy artichoke and rice salad is tossed in a refreshing lemon vinaigrette. Fresh, light and lemony, this salad is summer! MORE+ LESS-

By Betty Crocker Kitchens

August 14, 2006

Salad

cup uncooked regular long-grain white rice

cups water

1/4

cup chopped fresh parsley

medium green onions, chopped (1/4 cup)

small red bell pepper, chopped (1/2 cup)

can (14 oz) artichoke hearts, drained, cut into fourths

1/4

cup vegetable oil

tablespoon grated lemon peel

tablespoons fresh lemon juice

1/2

teaspoon salt

1/4

teaspoon pepper

clove garlic, finely chopped

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1

Cook rice in water as directed on package.
2

In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.

For a subtle flavor boost, try using jasmine or basmati rice instead of regular long-grain rice.
Two lemons will give you all of the peel and juice that you’ll need for the vinaigrette.