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Curry Rice Salad Recipe

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.

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Curry Rice Salad Recipe

Prep: 10 min. + chilling

Yield: 4 Servings

10 10

Ingredients

3 cups cooked long grain rice, cooled
1/2 cup sliced pimiento-stuffed olives
1/2 cup dry roasted peanuts
2 green onions, chopped
1/4 cup mayonnaise
2 tablespoons lemon juice
1 to 1-1/2 teaspoons curry powder
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Directions

In a large bowl, combine the rice, olives, peanuts and onions. In a small bowl, combine the mayonnaise, lemon juice and seasonings. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour before serving. Yield: 4 servings.

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