Rice-Almond Salad
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 2 1/2 cups cooked brown rice
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1/4 cup toasted slivered almonds
  • 1/4 cup golden raisins
  • DRESSING
  • 1/4 cup plus 2 tablespoons nonfat or reduced-fat mayonnaise
  • 1 tablespoon mango chutney
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon curry paste
DIRECTIONS
  1. Place the rice, celery, carrot, almonds, and raisins in a large bowl, and toss to mix well.
  2. Place the dressing ingredients in a small bowl, and stir to mix. Add the dressing to the rice mixture, and toss to mix well, adding a little more mayonnaise if the mixture seems too dry.
  3. Cover the salad, and chill for at least 2 hours before serving.