Curried Rice Salad with Mango Chutney Dressing

Serves 6

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For the Salad:
4 cups rice, white, cooked, long grain
2 cups cut fresh pineapple
1 cup cashews or macadamia nuts
1 cup dried cranberries
1 cup sliced celery
1 cup green or red grapes, sliced
1/4 cup green onion, thinly sliced
For the Dressing:
1/3 cup mango chutney, chopped
1/3 cup vegetable oil
1/4 cup white wine vinegar
1 tsp curry powder
1 tsp powdered mustard
3/4 tsp sugar
1/2 tsp salt

Cooking Directions

Add all salad ingredients in large bowl; mix well.  In 2 cup glass measure add all dressing ingredients.  Using wire whisk or fork, mix until slightly thickened.  Pour dressing over salad ingredients; mix well.  Let salad sit for 1 hour before serving.