Curry Rice Salad With Artichoke Hearts

4 c. cooked rice, cooled
4 green onions, chopped
1/2 c. green pepper, diced
1/2 c. mayonnaise
1 jar (6 oz.) marinated artichoke hearts
1 c. ham (or shrimp), diced
12 stuffed olives, sliced
3/4 tsp. curry powder

Drain artichoke hearts, reserving the marinade.  Mix the artichoke hearts, green onions, ham, green pepper, and olives.  Set aside.

Mix reserved marinade, mayonnaise and curry powder until well blended.  Toss this dressing mixture with the rice mixture.  Chill.

Pat Swanson