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    Bean/Grain: Chutney Rice Salad


    Source of Recipe


    Pillsbury

    List of Ingredients




    DRESSING:
    1/3 cup chutney
    1/4 cup oil
    2 tablespoons slivered almonds, toasted
    1 tablespoon lemon juice
    1 1/2 teaspoons fresh minced gingerroot

    SALAD:
    3 cups cooked rice
    1 large red apple, unpeeled, chopped
    1/2 cup chopped celery
    1/4 cup golden raisins
    2 tablespoons chopped green onions

    Recipe



    To toast almonds, spread on cookie sheet. Bake at 375ºF for 5-7 minutes or until golden brown, stirring occasionally. Or, spread in thin layer on microwave safe pie pan. Microwave on high for 2-3 minutes or until light golden brown, stirring frequently. In small bowl, combine all dressing ingredients; blend well. In large bowl, combnie all salad ingredients. Pour dressing over rice mixtur and mix well. Refrigerate at least 1 hour to blend flavors. Serves 8.

 

 

 

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