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Curry Rice Salad

 Curry Rice Salad
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.
4 ServingsPrep: 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.
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.