Artichoke Salad

Ingredients

• vegetable oil cooking spray
• 1 package chicken-flavored rice and vermicelli mix , 13.8 ounce
• 2.5 cups water
• 2 jars marinated artichoke hearts , 6.5 ounce
• 6 greens onions , chopped
• 1 medium green bell pepper , chopped
• 12 pimento-stuffed green olives , chopped

Instructions

1. 1

   Start the salad: Spray a large skillet with cooking spray and set over medium heat. Add rice and vermicelli mix and sauté until vermicelli is golden brown, 2 to 4 minutes. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15 to 20 minutes.

2. 2

   Remove from the heat and transfer to a bowl; set in the refrigerator to cool.

3. 3

   Make the dressing: Whisk together mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce in a bowl.

4. 4

   Finish the salad: Combine artichoke hearts, green onions, bell pepper, and olives in a mixing bowl. Remove rice from the refrigerator and add to the vegetable mixture. Pour dressing over top and stir until well combined.

5. 5

   Refrigerate for at least 1 hour before serving.