Home    Favorite Recipes

Soup/Stews   Salads   Main Dishes   Pasta/Vegetarian   Sauces/Dips   Snacks

Curried Rice Salad

Dressing:
¼ cup mayonnaise
¼ cup sour cream
2 teaspoons curry powder or paste
2 tablespoons chopped chutney

2 cups cold cooked rice
2 cups mixed vegetables
2 tablespoons sliced or slivered almonds,
toasted (optional)

 In a small bowl, stir together dressing ingredients.  In a medium bowl, combine rice and vegetables.  Add dressing and mix well.  Serve chilled, sprinkled with almonds, if desired.

Vegetable suggestions:  red onions, red peppers, celery, shredded carrots, frozen peas, broccoli, green beans, parsley or mint.  Use what ever left overs’ you have in your refrigerator.

 

 (Recipe from Veggie Life Magazine, Autumn 2002)