Publisher Photo
Publisher Photo
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.
Recommended: 30 Fall Harvest Salads
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + chilling

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.
Originally published as Curry Rice Salad in Country June/July 2007, p51

Nutritional Facts

3/4 cup: 400 calories, 24g fat (3g saturated fat), 5mg cholesterol, 731mg sodium, 41g carbohydrate (1g sugars, 2g fiber), 8g protein.

  • 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
  1. 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.
Originally published as Curry Rice Salad in Country June/July 2007, p51

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