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Cold Rice Salad

A Wine Vinegar and Extra Virgin Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

20 minutes


8 people


  • Garlic powder, salt and pepper to taste
  • 2/3 cup robust EVOO such as Ultra Picual, Ultra Premium Organic Barnea, or Hi-Poly Coratina Extra Virgin Olive Oil
  • 1/3 cup Champagne Wine Vinegar
  • 1 bell pepper, seeded and diced
  • 1 jar marinated artichoke hearts, chopped
  • 3 green onions, chopped
  • 1 cup black olives, halved
  • 1/2 cup slivered almonds
  • RICE
  • 1 pkg. Rice-a-Roni fried rice


  • Prepare packaged rice as directed, browning almonds along with the rice. Cool in refrigerator.
  • Drain water chestnuts and olives, but add juice of artichokes to rice to moisten.
  • Add the rice/almond mixture with the chestnuts, olives, artichoke hearts, green onions and bell pepper.
  • Mix together the Champagne Wine Vinegar and the Extra Virgin Olive Oil of your choice.
  • Season with garlic powder, salt and pepper.
  • Pour 1/3 cup of the Champagne Vinaigrette over the rice-vegetable mixture and toss lightly.
  • Let stand 2 hours before serving.
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