Saturday, June 7, 2008

Curried Rice Salad

Curried Rice Salad
serves 6–8

225ml/8fl oz vinaigrette
1 tablespoon curry powder
1/2 teaspoon salt
250g/9oz cold cooked
long-grain rice
6 scallions, chopped
4 celery sticks, finely chopped
2 red peppers, seeded and
finely chopped

• In a small bowl, whisk together the vinaigrette, curry powder and saltto make the dressing.
• Put the remaining ingredients in a medium bowl. Add the dressing,and toss until combined.
• Cover with cling film, and chill for at least 2 hours before serving.

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