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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Rice blends with walnuts, onions, chopped apple and a curried lemon dressing in this versatile salad. It could be a main luncheon salad in warm weather or a change-of-pace complement to a poultry or fish dinner any time of year. Ingredients:
5 cups cooked rice |
1-1/2 cups chopped walnuts |
1 large tart apple, chopped |
1 cup chopped green onion |
1 large carrot, grated |
1/2 cup minced fresh parsley |
dressing: |
1/3 cup lemon juice |
2 tablespoons honey |
1 tablespoon mayonnaise |
2 garlic cloves, minced |
3/4 teaspoon salt |
1/2 teaspoon curry powder |
1/2 cup vegetable oil |
Directions:
1. Combine the first six ingredients. Combine the juice, honey, mayonnaise, garlic, salt and curry powder; gradually whisk in the oil. Just before serving, drizzle over rice salad. Yield: 10-12 servings.
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