Curried Rice Salad
|Hot cooked rice||4 Cup (64 tbs)|
|Vinegar oil salad dressing||1⁄4 Cup (4 tbs) (Bottled)|
|Curry powder||3 Teaspoon|
|Sweet green pepper||1 Large, halved, seeded and chopped|
|Onion||1 Medium, chopped to make 1/2 cup|
|Cooked turkey/Chicken||3 Cup (48 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Crisp salad greens||1 Cup (16 tbs)|
|Tomato wedges||4 (For Garnish)|
1. Toss the hot rice with the bottled oil and vinegar salad dressing and curry powder in a large bowl until well blended. Let the rice mixture stand at room temperature for 15 minutes to blend the flavors.
2. Add the green pepper, onion, turkey or chicken and mayonnaise or salad dressing to the rice mixture. Toss to combine well. Taste and season with salt and pepper. Cover the bowl with plastic wrap and refrigerate for 1 hour.
3. Line a large salad bowl with the salad greens. Spoon the rice mixture on the top. Garnish with the tomato wedges.