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Wednesday, October 17, 2012

Starla's Curried Rice Salad

INGREDIENTS
1 can (20 ounces) pineapple tidbits
2c cooked rice, cooled
2c cubed cooked chicken
1/2c chopped celery
1/3c slivered almonds, toasted
1/3c raisins
1/4c chopped green onions
2/3c mayonnaise
1T Dijon mustard
3/4t curry powder
1/4t salt
Lettuce leaves, optional

DIRECTIONS
Drain pineapple, reserving juice; set aside 1 cup pineapple and 3T juice (refrigerate remaining pineapple and juice for another use).
In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple.
In a small bowl, combine the mayonnaise, mustard, curry powder, salt and reserved juice. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 8 servings

-Starla Davis
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