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Artichoke-Rice Salad

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Artichoke-Rice Salad
  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 8
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An easy artichoke and rice salad is tossed in a refreshing lemon vinaigrette. Fresh, light and lemony, this salad is summer!
By Betty Crocker Kitchens
Updated Aug 14, 2006

Ingredients

Salad

  • 1 cup uncooked regular long-grain white rice
  • 2 cups water
  • 1/4 cup chopped fresh parsley
  • 4 medium green onions, chopped (1/4 cup)
  • 1 small red bell pepper, chopped (1/2 cup)
  • 1 can (14 oz) artichoke hearts, drained, cut into fourths

Lemon Vinaigrette

  • 1/4 cup vegetable oil
  • 1 tablespoon grated lemon peel
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, finely chopped

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a subtle flavor boost, try using jasmine or basmati rice instead of regular long-grain rice.
  • tip 2
    Two lemons will give you all of the peel and juice that you’ll need for the vinaigrette.

Nutrition

175 Calories, 7 g Total Fat, 4 g Protein, 27 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
175
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
300 mg
Potassium
260 mg
Total Carbohydrate
27 g
Dietary Fiber
3 g
Protein
4 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
22%
22%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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