Curried Fruit And Rice Salad Recipes

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ORIENTAL CURRIED RICE SALAD



Oriental Curried Rice Salad image

I have taken this salad to many pot lucks and it is always well received. There is a nice mix of flavours in the dressing. I hope you enjoy it!

Provided by GaylaV

Categories     Long Grain Rice

Time 5h15m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups rice
0.5 (1 kg) bag frozen peas (use approx. 1 pound)
1 1/2 cups celery
1/4 cup red onion
1/3 cup salad oil (I have used either Vegetable or Canola)
3 tablespoons soya sauce
1/2-2 teaspoon curry powder
2 teaspoons vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon sugar

Steps:

  • Cook the rice according to package directions and cool.
  • Cook the peas and cool.
  • Chop celery and onion.
  • Mix the rice, peas, celery and onion.
  • While the rice is cooking mix all the ingredients for the dressing.
  • Mix the dressing into the rice mixture.
  • Cool for several hours.

Nutrition Facts : Calories 209.6, Fat 6.4, SaturatedFat 0.9, Sodium 404.1, Carbohydrate 32.7, Fiber 2.7, Sugar 2.7, Protein 5

CURRY RICE SALAD



Curry Rice Salad image

This healthy salad is a great for potlucks and entertaining-easy and delicious. It's a good way to use up leftover rice, too. I sometimes use a 50-50 mix of brown and white rice for extra fiber and flavor.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 11

3 cups cooked long grain rice, cooled
1/2 cup sliced pimiento-stuffed olives
1/2 cup dry roasted peanuts
2 green onions, chopped
1/4 cup mayonnaise
2 tablespoons lemon juice
1 to 1-1/2 teaspoons curry powder
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the rice, olives, peanuts and onions. In a small bowl, combine the mayonnaise, lemon juice and seasonings. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 400 calories, Fat 24g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 731mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

CURRIED RICE & EGG SALAD



Curried rice & egg salad image

Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers

Provided by Cassie Best

Categories     Side dish

Time 37m

Number Of Ingredients 12

1 tbsp olive or rapeseed oil
1 onion , chopped
2 tbsp mild curry paste (we used korma paste)
1 tsp ground turmeric
300g basmati rice
50g raisins
1 chicken or vegetable stock cube
3 eggs
small bunch of coriander , leaves picked
30g flaked almonds , toasted
2 carrots , grated or finely shredded
½ cucumber , sliced

Steps:

  • Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
  • Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
  • Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

CURRIED CHICKEN FRUIT SALAD



Curried Chicken Fruit Salad image

This is a favorite at ladies' luncheons. Even people who think they don't like curry rave about this dish! I got the recipe from a friend and love to make it.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

1 can (11 ounces) mandarin oranges, drained
3/4 cup pineapple tidbits, drained
1 can (8 ounces) water chestnuts, drained
4 cups cubed cooked chicken
2 cups seedless red or green grapes, halved
1 cup chopped celery
Lettuce leaves
Sliced almonds
DRESSING:
1-1/2 cups mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1-1/2 teaspoons curry powder

Steps:

  • In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. , In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds.

Nutrition Facts : Calories 515 calories, Fat 39g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 21g protein.

CURRIED RICE AND QUINOA SALAD



Curried Rice and Quinoa Salad image

For a salad to make a meal, it should contain something more substantial, like grains, beans or potatoes, or protein-rich ingredients like cheese, fish or eggs. Poach an egg, place it atop a generous serving of frisée salad tossed with croutons, herbs and a tart vinaigrette, and you've got lunch or a light dinner. A spinach salad with green beans can be transformed into a comforting and nourishing meal when warm potatoes tossed with vinaigrette and feta are added to the mix. I've made this mixed-grains salad using both regular brown rice and brown basmati rice. I like the lightness of the basmati brown rice, but I also enjoy the chewiness of regular brown rice.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 10m

Yield Serves six

Number Of Ingredients 15

3/4 cup basmati brown rice, or 1 cup regular long grain or short grain brown rice, cooked
1/2 cup quinoa, preferably red quinoa, cooked
1/4 cup toasted almonds, coarsely chopped
1 large stalk celery, diced
1 apple, cored, cut in small dice and tossed with 1 tablespoon freshly squeezed lemon or lime juice
1/4 cup chopped cilantro
1/2 cup plain low-fat yogurt or buttermilk
2 tablespoons Hellmann's or Best Foods Mayonnaise
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
Pinch of cayenne
Salt to taste
2 tablespoons canola oil
1/2 pound broccoli florets, steamed for four or five minutes and refreshed with cold water

Steps:

  • Combine all of the salad ingredients.
  • Whisk together the yogurt or buttermilk, mayonnaise, lime juice, Dijon mustard, curry powder, cayenne and salt to taste. Whisk in the oil, and toss with the salad. Garnish with the broccoli florets, and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 321 milligrams, Sugar 2 grams, TransFat 0 grams

FRUITY RICE SALAD



Fruity Rice Salad image

Ranch dressing adds a little "zip" to this fresh, flavorful salad. It makes a great lunch or supper on a hot summer day when you feel like eating something a little less filling.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 10

1/2 cup mayonnaise
1/2 cup ranch salad dressing
1 teaspoon salt
2-1/2 cups cubed cooked chicken
1-1/2 cups cooked rice
3/4 cup sliced celery
3/4 cup small green grapes
1/2 cup drained pineapple tidbits
1/2 cup drained mandarin oranges
1/2 cup slivered almonds, toasted

Steps:

  • In a large bowl, combine mayonnaise, salad dressing and salt. Fold in chicken, rice, celery and fruit. Cover and chill until ready to serve; add almonds.

Nutrition Facts :

CURRIED HAM AND FRUIT SALAD



Curried Ham and Fruit Salad image

This good-for-you salad is a quick and convenient way to use up leftover ham. Plus, Ive found that it's perfect to serve as a special salad at luncheons.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 cups cubed fully cooked ham
2 medium red apples, cut into 1/2-inch cubes
1/2 cup sliced celery
1/2 cup mayonnaise
1 tablespoon milk
1/2 teaspoon curry powder
1 small cantaloupe or honeydew melon, cut into wedges
1/4 cup chopped pecans, toasted, optional

Steps:

  • In a large bowl, combine ham, apples and celery. In a small bowl, combine mayonnaise, milk and curry powder; pour over ham mixture and toss to coat. Cover and chill for 1 hour. Serve over melon wedges; sprinkle with pecans if desired.

Nutrition Facts :

CURRIED RICE SALAD WITH GRAPES



Curried Rice Salad With Grapes image

When buying grapes, look for ones that are plump and firmly attached to the stems, and have smooth unbroken skins.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 2h30m

Number Of Ingredients 9

1 cup long-grain brown rice
2 tablespoons olive oil
1 tablespoon curry powder
Coarse salt
Ground pepper
1/4 cup fresh lime juice
1 cup halved red seedless grapes
1/2 cup chopped fresh mint
1/3 cup chopped roasted cashews

Steps:

  • Rinse rice in a sieve until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add curry powder; cook 30 seconds. Stir in rice, 2 1/2 cups water, 1 teaspoon salt, and 1/4 teaspoon ground pepper.
  • Bring to a boil; reduce heat. Cover; simmer gently until rice is tender and has absorbed liquid, about 1 hour. Remove from heat; steam, covered, 10 minutes.
  • Fluff rice with a fork; transfer to a shallow bowl. Stir in lime juice and remaining tablespoon olive oil; season with more salt and pepper. Refrigerate until cool, about 1 hour.
  • Stir in grapes, mint, and cashews.

Nutrition Facts : Calories 225 g, Fat 9 g, Fiber 2 g, Protein 4 g

CURRIED RICE AND FRUIT SALAD



Curried Rice and Fruit Salad image

Make and share this Curried Rice and Fruit Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

2 cups uncooked basmati rice
1 tablespoon peanut oil
1/4 cup chopped green onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 teaspoon salt (or to taste)
3 1/2 cups water
2 apples, diced
1 1/2 cups well drained crushed pineapple
1/2 cup diced dried apricot
1/4 cup unsweetened flaked coconut
1/4 cup chopped of fresh mint
1/4 cup chopped fresh cilantro
salt and pepper
1/2 cup mango chutney
2 tablespoons fresh squeezed lemon juice
1 teaspoon canola oil
1 teaspoon honey

Steps:

  • Wash rice until water runs clear; drain well.
  • In a saucepan, heat oil over medium heat.
  • Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
  • Add 1 teaspoon salt and the water.
  • Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
  • Fluff the rice with a fork; cool.
  • In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
  • Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
  • Pour the dressing over the rice mixture; toss to coat.
  • Add salt and pepper to taste; serve.

Nutrition Facts : Calories 379.1, Fat 7.5, SaturatedFat 2.9, Sodium 401.2, Carbohydrate 74.5, Fiber 5.9, Sugar 21.6, Protein 6.3

FRUIT AND NUT CURRIED RICE SALAD



Fruit and Nut Curried Rice Salad image

Serve well chilled for a delicious side dish for a picnic or barbecue dinner. This is an exotic, crunchy salad.

Provided by GREG IN SAN DIEGO

Categories     Coconut

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 cups rice
3 1/3 cups water
1 1/2 teaspoons salt
1 1/2 tablespoons butter
4 medium bananas
1 tablespoon lemon juice
1/2 cup diagonally sliced celery
1/2 cup seedless raisin
1/2 cup chopped salted peanuts
2 tablespoons chopped pimiento
1 tablespoon minced chives
3/4 cup mayonnaise
3 tablespoons cream
1 tablespoon lemon juice
1 tablespoon curry powder
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
crisp salad green
1/4 cup toasted shredded coconut

Steps:

  • Cook rice with water, salt and butter according to package directions.
  • Chill.
  • Cut bananas into 1/2 inch slices.
  • Sprinkle 1 tablespoon lemon juice over banana slices.
  • In a large bowl, combine rice, celery, raisins, peanuts, pimiento and chives.
  • Toss lightly and chill.
  • Combine mayonnaise, cream, 1 tablespoon lemon juice, curry powder, dry mustard and hot pepper sauce.
  • Mix well. Add bananas.
  • Toss all but salad greens.
  • Arrange mixture on crisp salad greens on chilled salad plates.
  • Garnish with toasted coconut and serve.

Nutrition Facts : Calories 430.6, Fat 19.3, SaturatedFat 5.2, Cholesterol 15.2, Sodium 776.4, Carbohydrate 60.7, Fiber 4.1, Sugar 16.1, Protein 7.4

CURRIED CHICKEN AND RICE SALAD



Curried Chicken and Rice Salad image

This is a crunchy chicken and rice salad with an East Indian influence.

Provided by Sheryl

Categories     Salad     Grains     Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 11

3 cups cooked white rice
2 cups chopped cooked chicken breast
½ cup celery, sliced
¼ cup green onions, chopped
¼ cup chopped red bell pepper
1 cup sour cream
¼ cup mayonnaise
3 tablespoons peach or mango chutney
2 teaspoons ground curry powder
¾ teaspoon seasoned salt
2 tablespoons pine nuts

Steps:

  • In a large bowl, combine the rice, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. Sprinkle with pine nuts before serving.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 33.8 g, Cholesterol 55.3 mg, Fat 20.6 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 7.4 g, Sodium 227 mg, Sugar 4.2 g

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