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Curried Rice Salad

21st.Century.Chef's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Servings: 
4

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