Curried Rice Salad Serves 12
Curried Dressing (2nd recipe) 4 cups cold cooked rice 2 stalks celery, thinly sliced (about 1/2 cup) 1/2 cup sliced pimiento-stuffed olives 1 small onion, chopped (about 1/4 cup) 1/3 cup toasted slivered almonds
Prepare the curried dressing. Cover and let refrigerated for at least 4 hours but no longer than 24 hours. Mix the rice, celery, olives and onion. Cover and refrigerate no longer than 24 hours.
Toss rice mixture with the dressing until evenly coated. Spoon onto lettuce leaves if desired and spirnkle with almonds.
Curried Dressing
1 carton (8 oz) unflavored yogurt 1 - 1 1/2 tsp curry powder 1/2 tsp salt 1/4 tsp ground allspice 1/4 tsp ground turmeric
Mix all ingredients
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