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Caribbean Rice SaladCaribbean Rice Salad

Chef

:California Prune Board

Recipe Servings

:4

Recipe Cook Time

:20 Minutes
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A fantastic salad to serve at a lunch buffet and with Indian food.

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Ingredients

  • 1 cup California pitted prunes, roughly chopped

    4 cups boiled rice (wild, brown or basmati or a mix)

    1/2 cup diced fresh pineapple (1" pieces)

    1/2 cup cashew nuts

    1/2 cup finely chopped spring onions with some of the tender green

    1 cup diced red bell peppers

    1/2 cup sliced green olives


    Dressing:


    200 ml French dressing

    1 1/2 tsp curry powder

    1/2 tsp salt

Method

Place all ingredients for salad in a bowl and toss gently.

Whisk French dressing with curry powder and salt, and pour over salad. Toss until well blended.

Taste and add more salt if required.

Serve in a pineapple shell or on a bed of lettuce.

Tip: You can use a mix of different rice as long as each one is cooked separately.

Key Ingredients: Spring Onion, Bell Pepper, Salt, Pineapple, Cashew Nuts, Olives, Basmati Rice


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