Chutney Rice Salad
DRESSING:
1/3 cup chutney
1/4 cup oil
2 tablespoons slivered almonds, toasted
1 tablespoon lemon juice
1 1/2 teaspoons fresh minced gingerroot
SALAD:
3 cups cooked rice
1 large red apple, unpeeled, chopped
1/2 cup chopped celery
1/4 cup golden raisins
2 tablespoons chopped green onions
To toast almonds, spread on cookie sheet. Bake at 375ºF for 5-7 minutes or until golden brown, stirring occasionally. Or, spread in thin layer on microwave safe pie pan. Microwave on high for 2-3 minutes or until light golden brown, stirring frequently. In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients. Pour dressing over rice mixture and mix well. Refrigerate at least 1 hour to blend flavors. Serves 8.
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