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Curried Rice & Artichoke Salad
1 box Rice-a-Roni Chicken flavored rice
2 jars marinated artichoke hearts
liquid from marinated artichokes
1/2 cup mayonnaise
1/2 tsp. curry powder
10 to 15 pimiento-stuffed ripe olives
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
salt and pepper to taste
Cook rice according to package directions. Allow to cool for about 30 minutes. Coarsely chop
artichokes, reserving the liquid from one of the jars. Mix mayonnaise, curry, and enough
artichoke liquid to make a creamy dressing. Mix in remaining ingredients. Add salt and pepper to
taste. Chill. Serves 4-6.
by Belinda Clary (Baton Rouge), a staff attorney practicing in the toxic tort litigation area
Mandarin Orange Salad
2 small cans mandarin oranges, drained
1 cup celery, thinly sliced
2 green onion tops, chopped (optional)
1/2 head of romaine, iceberg, or green leaf lettuce
1 Tbsp. parsley flakes
1/4 cup slivered almonds, toasted
Dressing:
1/4 cup Canola oil
2 Tbsp. tarragon vinegar
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. Tabasco Sauce
Toss above with dressing (vigorously shaken) immediately before serving.
by Gordon Polozola (Baton Rouge), a partner practicing in the utilities regulation area
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