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Curried Egg & Rice Salad

Salad.Carnival's picture
Ingredients
  Hard cooked eggs 6
  Finely chopped chutney 2 Tablespoon (Major Grey's)
  Milk/Half and half / light cream 4 Teaspoon
  Slivered almonds 3 Tablespoon
  Torn lettuce leaves 3 Cup (48 tbs)
  Cold cooked rice 3 Cup (48 tbs)
  Olive oil/Salad oil 2 Tablespoon
  Lemon juice 2 Tablespoon
  Raisins 3 Tablespoon
  Chopped dried apricots 3 Tablespoon
  Sliced green onions 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Cut eggs in half lengthwise; scoop out yolks, mash well, and mix with chutney, milk, and salt and pepper to taste.
Spoon mixture into egg white halves; chill if made ahead.
Spread almonds in a shallow pan and toast in a 350° oven until golden (about 8 minutes).
Arrange lettuce in a shallow salad bowl.
Mix together rice, oil, lemon juice, raisins, apricots, and almonds.
Mound on greens; arrange egg halves on rice and sprinkle with onion.
Prepare dressing and pass to spoon over servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Rice
Interest: 
Everyday, Healthy

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