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- A Dieter's Dream or a fantastic way to enjoy a cold salad without mayonnaise or miracle whip. Truly delicious and SIMPLE to make!
- Michael's BabyCakes
Serves/Makes:4 or more
- 4 cups (950 ml) cooked rice
- 2 tomatoes peeled, deseeded and chopped
- 1 cucumber, unpeeled, deseeded and chopped
- 6 radishes, sliced thin
- 1/2 cup (125 ml) celery, chopped
- 1/2 cup (125 ml) red onion, chopped
- 1/4 cup (60 ml) green stuffed olives, sliced thin
- 1 tsp (5 ml) curry powder
- 1 tsp (5 ml) of Grey Poupon mustard
- 2 tbsp (30 ml) white wine vinegar
- 1/2 cup (125 ml) extra virgin olive oil
- salt and pepper, to taste
- mixed greens, rinsed and torn into bite size pieces
- optional: red pepper flakes, to taste
- optional garnish: toasted pine nuts or spicy toasted almonds
- In a large deep mixing bowl, mix together the rice, cucumbers, tomatoes, radishes, celery, onion, and olives.
- Season with salt and pepper to taste; set aside.
- In a small deep mixing bowl, mix together curry powder, mustard, vinegar, and oil and the red pepper flakes if desired.
- Mix dressing well to combine ingredients and develop the flavor.
- Pour the dressing over the the rice/vegetables and with your hands, gently toss.
- Chill for at least 3-4 hours in the refrigerator.
- Make a bed of mixed greens and place a 3/4 cup (175 ml) to 1-1/2 cups (350 ml) scoop of the rice salad on top.
- Optional Garnish:
- Sprinkle a few toasted pine nuts or spicy toasted almonds on top of rice mixture.
- This recipe is fabulous alone for lunch or with roasted chicken or grilled fish for dinner.
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