Fruit 'n' Spice Salad Recipe

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Fruit 'n' Spice Salad Recipe

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If you're looking for a new dish for a summer lunch, you'll love this salad. The meat and rice make it a hearty meal, while the apples add a refreshing crunch.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 4 cups cooked long grain or wild rice
  • 3 cups cubed fully cooked ham or turkey
  • 1 small Granny Smith apple, cubed
  • 1 small Red Delicious apple, cubed
  • 1/2 cup sliced green onions
  • 1/2 cup seedless green grapes, halved
  • 1/2 cup seedless red grapes, halved
  • 1/4 cup raisins
  • 1/4 cup olive or vegetable oil
  • 1/4 cup white wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup slivered almonds

Directions

In a large bowl, combine rice, ham, apples, onions, grapes and raisins. In a small bowl, combine oil, vinegar, sugar, curry, cinnamon and salt; pour over rice mixture and toss to coat. Chill for at least 2 hours. Just before serving, add almonds and toss. Yield: 6-8 servings.
Originally published as Fruit 'n' Spice Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p44

Nutritional Facts

1 cup: 317 calories, 13g fat (3g saturated fat), 28mg cholesterol, 748mg sodium, 37g carbohydrate (11g sugars, 2g fiber), 13g protein.

  • 4 cups cooked long grain or wild rice
  • 3 cups cubed fully cooked ham or turkey
  • 1 small Granny Smith apple, cubed
  • 1 small Red Delicious apple, cubed
  • 1/2 cup sliced green onions
  • 1/2 cup seedless green grapes, halved
  • 1/2 cup seedless red grapes, halved
  • 1/4 cup raisins
  • 1/4 cup olive or vegetable oil
  • 1/4 cup white wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup slivered almonds
  1. In a large bowl, combine rice, ham, apples, onions, grapes and raisins. In a small bowl, combine oil, vinegar, sugar, curry, cinnamon and salt; pour over rice mixture and toss to coat. Chill for at least 2 hours. Just before serving, add almonds and toss. Yield: 6-8 servings.
Originally published as Fruit 'n' Spice Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p44

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