Fruit and Nut Curried Rice Salad

GREG IN SAN DIEGO's Note:

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

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 1 ½ cups rice
• 3 1⁄3; cups water
• 1 ½ teaspoons salt
• 1 ½ tablespoons butter
• 4 medium bananas
• 1 tablespoon lemon juice
• ½ cup diagonally sliced celery
• ½ cup seedless raisin
• ½ cup chopped salted peanuts
• 2 tablespoons chopped pimiento
• 1 tablespoon minced chives
• ¾ cup mayonnaise
• 3 tablespoons cream
• 1 tablespoon lemon juice
• 1 tablespoon curry powder
• ½ teaspoon dry mustard
• ¼ teaspoon hot pepper sauce
• crisp salad green
• ¼ cup toasted shredded coconut

Directions:

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