Curried Rice Salad

Curried Rice Salad

Here is a summer salad to try that is great for any potluck dinner because it makes lots and really yummy.

Serves 6

2 teaspoons oil
1 small onion, diced
1 teaspoon grated fresh ginger
2 teaspoon curry powder
2 cups water
1 cup white rice
½ cup coconut flakes, toasted
2 celery stalks, diced
1 red bell pepper, seeded and diced
1 cup Thompson raisins
1 large apple, cored and diced

Dressing:

1/3 cup white wine vinegar
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 clove garlic, minced
2/3 cup olive oil
Salt and pepper

Heat oil in a medium pot over medium-high heat. Add onions and sauté until softened about 5 minutes. Add ginger and sauté 1 minute. Add curry powder and sauté 1 minute. Add water and rice and bring to a boil. Cover and simmer on low for 20 minutes until rice is cooked. Remove from heat and cool slightly. In a large bowl combine rice, coconut, celery, red pepper, raisins and apple.


Dressing:
In a small bowl whisk together white vinegar, lemon juice, honey, Dijon mustard, garlic, and oil. Stir enough dressing over rice to moisten. Season with salt and pepper. Chill until ready to serve.