Tomato Artichoke Rice Salad Recipes

ARTICHOKE RICE SALAD

Artichoke Rice Salad image

The perfect picnic or potluck salad - this artichoke rice salad combines Rice a Roni, bacon, artichoke hearts, and green olives in a crunchy, flavorful summer salad.

Provided by girlinspired

Categories Salad

Number Of Ingredients 10

Ingredients

1 box Rice-A-Roni (chicken flavored) (prepared)
3 oz. pimento stuffed green olives (sliced)
6 oz. marinated artichoke hearts (drained and chopped)
1 cup celery (chopped)
1 cup green bell pepper (chopped)
1/2 cup green onions or chives (sliced)
1/2 lb. bacon (cooked and crumbled)
1 teaspoon parsley (chopped)
1 cup mayonnaise
1 tbsp apple cider vinegar

Steps:

Prepare Rice-a-Roni according to the instructions on the box. Cool completely.
Cook and crumble bacon.
Chop all veggies.
Mix together all ingredients. Cover and chill for 1 hour before serving.

Nutrition Facts : Calories 609 kcal, Carbohydrate 59 g, Protein 9 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 627 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TOMATO ARTICHOKE RICE SALAD

Tomato Artichoke Rice Salad image

Make and share this Tomato Artichoke Rice Salad recipe from Food.com.

Provided by la petite chef

Categories Long Grain Rice

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (6 ounce) jar marinated artichoke hearts, liquid reserved
1 lemon, juice of
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 -3 cups chilled cooked long-grain rice
3 large tomatoes, seeded and diced
1 cup finely chopped red onion
1 bunch fresh basil leaf

Steps:

In a large bowl, mix artichoke marinade, lemon juice, garlic, salt-n-pep.
Then mix in the artichoke hearts, rice, tomatoes, onion and olives.
Cover, and refrigerate until serving.
Other option to serve warmed up in Microwave or room temperature.

Nutrition Facts : Calories 113.4, Fat 0.4, SaturatedFat 0.1, Sodium 227, Carbohydrate 25.2, Fiber 3.3, Sugar 4, Protein 3.5

ARTICHOKE TOMATO SALAD

Artichoke Tomato Salad image

For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

5 large tomatoes (about 2 pounds), cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced

Steps:

Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ARTICHOKE RICE SALAD

Artichoke Rice Salad image

"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10-12 servings.

Number Of Ingredients 6

Ingredients

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
2 jars (6-1/2 ounces each) marinated artichoke hearts
3 cups cooked long grain rice
3 cups chopped green onions
3/4 cup mayonnaise
1/2 teaspoon curry powder

Steps:

Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

TOMATO AND ARTICHOKE SALAD

Tomato and Artichoke Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoons Dijon
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and pepper
4 large tomatoes cut into wedges
1/2 red onion, thinly sliced
3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
2 tablespoons chopped parsley

Steps:

In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
Toss vegetables with vinaigrette and parsley, transfer to serving bowl.

ARTICHOKE HEART AND TOMATO SALAD

Artichoke Heart and Tomato Salad image

Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.

Provided by sofie-a-toast

Categories Artichoke

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

4 ripe medium tomatoes
8 canned artichoke hearts (not marinated)
1/4 cup olive oil
1 tablespoon wine vinegar
1 garlic clove, pressed (optional)
1 tablespoon fresh tarragon (or a 1/4 tsp dried)
1 tablespoon fresh basil (or 1/4 tsp dried)
2 tablespoons feta cheese
salt
pepper

Steps:

Cut each tomato into 6 wedges and each artichoke into halves.
Blend the rest of the ingredients and pour over the vegetables. Toss.
Chill for 20 minutes.

ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD

Artichoke, Romaine and Cherry Tomato Salad image

Provided by Terry Kirts

Categories Salad Food Processor Leafy Green Tomato Vegetable No-Cook Picnic Spring Summer Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 12

Ingredients

2 6-ounce jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tablespoons chopped fresh chives or green onion tops
1 tablespoon fresh lemon juice
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
5 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
Parmesan cheese, freshly grated

Steps:

Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.

ARTICHOKE & RICE SALAD

Artichoke & Rice Salad image

My Mom always makes this for any lunch or brunch we have at her house. It is delicious and is always a big hit. I like to make it a day ahead to give the flavors time to marry.

Provided by xtine

Categories Rice

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup Uncle Ben's converted brand rice
2 1/2 cups chicken stock
1 1/2 cups marinated artichoke hearts, drained, but save 1/4 cup marinade
1/4 cup green onion, thinly sliced
1/2 cup flat leaf parsley, minced
1 lb plum tomato, seeded & chopped
1/2 cup parmesan cheese, grated (use best quality only)
1 cup mayonnaise
salt & pepper

Steps:

Cook rice in the chicken stock according to directions on box & cool.
Chop artichoke hearts to bite size.
Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.

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