Curry Rice Salad With Apples (I typed this one out of an old cookbook called Eat Well & Live Longer 1994 & 1998)
The combination of yogurt, curry and cloves gives this dish an exotic Indian flair.
1/3 cup plain or vanilla low fat yogurt
1-1/2 Tbsp. dry sherry or cider vinegar
1-2 tsp. curry powder
1/8 tsp. ground cloves
Salt and pepper to taste
3/4 cup finely diced celery
1/4 to 1/2 cup currants or raisins
2 apples, unpeeled, cored, cubed and mixed with a little lemon juice to prevent browning (Empire, McIntosh, or Cortland)
4 cups cooked brown rice
In a large bowl, combine yogurt, sherry, curry, clove, salt and pepper; mix well. Stir in celery, currants and apples. Add rice; mix well. Makes 6 servings.
Salad keeps well for a few days, covered, in the refrigerator.
Nutrients per Serving: Calories: 226; Total fat 1 g; Saturated fat <1 g; Cholesterol 1 mg; Sodium 30 mg; Carbs 48 g; Dietary fiber 3 g; Protein 5 g; Calcium 63 mg; Iron 2 mg.
Dietary Exchanges: 1-1/2 Starch/Bread, 2 fruit.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi Thompson" <email@example.com>
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