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Rice-Almond Salad

Categories: Vegetarian
Type: Salads

Brown rice is healthier than white rice, and it tastes better too! Combine it with mango chutney and ginger, and you have the beginnings of a heart-smart salad.

Serves: 6 servings


  • 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
  • 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

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  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.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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