Nana Recipe Wednesday—Tennis Club Rice Salad

by Sarah on April 21, 2010

I don’t think that Nana was much of a tennis player, nor did she frequent tennis clubs that I know of.  But this recipe is for tennis club rice salad, so there we are.

I can’t really imagine paying for a membership to a tennis club that makes it’s salads out of box rice though.  The recipe calls for MJB brand rice specifically, but the man brought home Rice-a-Roni.

First, just cut up your onion, bell pepper, artichoke hearts and olives.

Cook the rice according to package directions without butter and let it cool thoroughly.  Then add the other ingredients

The recipe calls for 1/3 cup mayonnaise and 2 jars of the marinating liquid that the artichokes were in, along with 3/4 tsp curry powder.  I say only use a little of the marinating liquid and only enough mayo to bind the ingredients.  Add freshly ground black pepper to taste.  I didn’t use any salt because the Rice-a-Roni is really salty.

Cover and chill.

This wasn’t my favorite Nana recipe by a long shot, though I remember it fondly.

Nana's Tennis Club Rice Salad


  • 1 box MJB chicken rice--cooked as directed, without the butter and cooled
  • 1 green pepper, chopped
  • 4 green onions, sliced thin
  • 12-15 green olives, sliced
  • 2 jars marinated artichoke hearts, drained, liquid reserved (I would only use one)
  • Dressing:
  • 3/4 tsp curry powder
  • 1/3 cup mayonnaise
  • liquid from artichoke hearts


  • Mix cooled rice with the pepper, onions, artichoke and olives in a medium bowl, set aside.
  • In a small bowl, combine the dressing ingredients. Pour over the rice and mix well. Cover and chill until ready to serve.

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