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Brian Dodd
Rice salad with cheese chips
Salad of rice, paprika, artichoke, cheese and egg.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Drain and let cool.
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Meanwhile, boil the eggs hard in 8 minutes. Scare under cold running water and cut into parts.
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Let the artichoke hearts drain and absorb the moisture. Cut the hearts into pieces.
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Puree the mayonnaise, capers and cheese with 3 tbsp of the absorbed artichoke liquid into a dressing.
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Season with pepper and salt. Mix the dressing and paprika mix through the rice.
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Divide the pepper mix, egg pies, artichoke and almonds. Sprinkle with the cheese.
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Nutrition
585Calories
Sodium40% DV968mg
Fat42% DV27g
Protein46% DV23g
Carbs20% DV60g
Fiber24% DV6g
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