Curried Rice Salad with Spinach-and-Citrus Vinaigrette

Ingredients

  • 3 garlic cloves, minced
  • 1 tablespoon thawed orange juice concentrate
  • 4 cups cold cooked long-grain brown rice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon thawed orange juice concentrate
  • 4 cups cold cooked long-grain brown rice
  • 2 tablespoons fresh lemon juice
  • + 24 more ingredients
    • 1 garlic clove, minced
    • 1/3 cup raisins
    • 1 cup finely chopped Granny Smith apple
    • 1/3 cup low-fat mayonnaise
    • ¼ teaspoon salt
    • 1/3 cup finely chopped carrot
    • 1 tablespoon water
    • ¼ teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • ¼ teaspoon salt
    • 1/3 cup thinly sliced green onions
    • 1 garlic clove, minced
    • 1/3 cup raisins
    • 1 cup finely chopped Granny Smith apple
    • 1/3 cup plain fat-free yogurt
    • ¼ teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 1/3 cup thinly sliced green onions
    • 3 garlic cloves, minced
    • 1/3 cup plain fat-free yogurt
    • 1/3 cup low-fat mayonnaise
    • 1 tablespoon olive oil
    • 8 cups torn spinach
    • 2 teaspoons curry powder

Combine first 5 ingredients in a large bowl, and stir well with a whisk. Add rice and next 4 ingredients (rice through carrot); stir well. Combine lemon juice and next 6 ingredients (lemon juice through 1 garlic clove) in a large bowl; stir well with a whisk. Add spinach; toss gently. Serve rice ...

View full recipe at My Recipes

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