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Curry Wild Rice Salad

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  • Prep 10 min
  • Total 10 min
  • Ingredients 8
  • Servings 4
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Curry powder adds spicy flavor to this Indian side dish made with rice and bell pepper – a perfect side dish ready in just 10 minutes.
By Pillsbury Kitchens
Updated Aug 27, 2010
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Ingredients

Dressing

  • 1/4 cup nonfat plain yogurt
  • 2 tablespoons light mayonnaise
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon pepper

Salad

  • 1 (15-oz.) can cooked wild rice, drained*
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped celery
  • 2 tablespoons raisins

Steps

  • 1
    In small bowl, combine all dressing ingredients; blend well.
  • 2
    In large bowl, combine all salad ingredients; mix well. Add dressing; toss gently to mix thoroughly. Serve immediately, or cover and refrigerate until serving time.

Tips from the Pillsbury Kitchens

  • tip 1
    Curry powder is a blend of many spices and seeds, so its flavor varies from brand to brand. If you like it hot, look for "Madras" on the label.
  • tip 2
    * Two cups cooked instant wild or brown rice can be substituted for the canned rice.
  • tip 3
    • Keep creamy-based salads cold until serving time. For picnics, use a well-insulated cooler with plenty of ice. • Wrap hot and cold foods separately for transporting. • Don't leave creamy-based salads at room temperature for more than 2 hours. In very hot weather, put them away even sooner. Or sink the salad bowl into a larger container filled with crushed ice to keep it cold. • Don't add fresh salad to a serving dish that's been sitting on the buffet for a while; instead, put out a whole new dish of the salad.

Nutrition Information

120 Calories, 3g Total Fat, 3g Protein, 19g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
120
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
3mg
1%
Sodium
320mg
13%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
8%
Sugars
6g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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