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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A salad that looks as great as it tastes! It is the first thing to disappear from the buffet. Ingredients:
3 cups cooked rice, cooled |
1 teaspoon curry powder |
1/2 cup chopped fresh parsley |
3 tablespoons creamy french dressing (i use kraft) |
1 cup quartered ripe olives |
1/2 cup diced celery |
12 ounces crabmeat, flaked |
1/3 cup mayonnaise |
1 whole fresh pineapple |
Directions:
1. Toss together rice, curry and parsley.
2. Drizzle with french dressing and toss well.
3. Fold in olives, crab and mayonnaise.
4. REFRIGERATE.
5. Cut pineapple in half (leaving greenery attached) and hollow, leaving 1/2 inch shell.
6. Cut up 1 cup pineapple chunks and mix into salad.
7. Mound in pineapple shells.
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