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    You are in: Home / Recipes / Curry Rice Salad Recipe
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    Curry Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Chef #248427's Note:

    A nice change from potato salad

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook Rice-a-Roni according to pkg directions except use 2 cups water, let cool. Drain marinate from the artichoke hearts and reserve for dressing. Slice olives, chop water chestnuts, onions and artichoke hearts. Mix all ingredients in a large bowl including cooled rice.
    2. 2
      Refrigerate at least one hour before serving.

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    Ratings & Reviews:

    • on June 29, 2010

      55

      I had this today and I really liked it. I aslo used a can of bamboo shoots and used more than 1 tbsp of curry. Yum Yum!!

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    • on April 24, 2008

      55

      This is exactly the recipe I was looking for. I had a salad very similar to this one years ago at a catered luncheon and I've wanted to try and duplicate it ever since. Well, my DH and I were hosting a luncheon for my MIL 85th birthday this past weekend so I thought I give it a try with this recipe. I prepared it exactly as written the day before the party and it kept well. The salad was a great success! Everyone loved it and several people asked for the recipe. Thanks so much for posting this, I'll be making it again and again!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curry Rice Salad

    Serving Size: 1 (102 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 269.1
     
    Calories from Fat 114
    42%
    Total Fat 12.7 g
    19%
    Saturated Fat 1.8 g
    9%
    Cholesterol 8.1 mg
    2%
    Sodium 913.3 mg
    38%
    Total Carbohydrate 36.3 g
    12%
    Dietary Fiber 3.0 g
    12%
    Sugars 3.7 g
    14%
    Protein 4.1 g
    8%

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