Rice-A-Roni Salad

Rice-A-Roni Salad

Ideal for any potluck and compliments any grilled item for Memorial Day picnics

                                                                                

8 ounce box chicken flavored Rice-A –Roni

6 ounce marinated artichoke hearts

1/2 cup mayo

1 cup chopped celery

1/2 cup sliced green onions

1 cup sliced black olives (optional)

1 cup frozen peas

1/2 cup slivered almonds, toasted

In a large skillet, toast the rice-a-roni until golden brown.  Add 2 ½ cups of water and the seasoning packet and bring to a boil.  Turn down the heat to a simmer and cover the rice and cook for 15 minutes or until tender.  In a small bowl, mix together the mayo and ¼ cup of the artichoke juice.  In a large bowl, combine the celery, onion, black olives, peas and almonds.  Add the cooked and cooled rice-a-roni and toss with the mayo mixture.  Mix well and refrigerate overnight.  Serves 10