Curried Rice Salad
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6
Servings
Servings
45m PT45M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #35874
October 21, 2020
Categories: Fresh Tomatoes, Lunch, Salads, Rice, White Rice, Vegetables, Beet, Indian, Make-Ahead, No-Cook, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy more
"This unusual salad is refreshing in hot weather."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (201.9 g)
- Calories 239.9
- Total Fat - 13.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 192 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 3.2 g
- Sugars - 8.3 g
- Protein - 2.7 g
- Calcium - 35.2 mg
- Iron - 1.1 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.1 mg
Step 1
Combine rice with tomatoes, radishes, onion, celery, beets, olives, and salt and pepper to taste.
Step 2
Combine curry powder, mustard, and vinegar and sprinkle this mixture over salad.
Step 3
Toss the salad lightly and sprinkle with the oil.
Step 4
Toss again and serve.
Tips & Variations
No special items needed.
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