Fruit and Nut Curried Rice Salad

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

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

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.