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This healthy salad is a great for potlucks and entertaining—easy and delicious. It’s a good way to use up leftover rice, too. I sometimes use a 50-50 mix of brown and white rice for extra fiber and flavor.
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 400 calories, 24 g fat (3 g saturated fat), 5 mg cholesterol, 731 mg sodium, 41 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Curry Rice Salad in Country June/July 2007, p51
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