This colorful salad of curried rice with a beautiful array of sweet, tart and tangy fruits provides plenty of contrasts in flavor and texture to delight the eye and palate, and it's terrific served as part of or as the main feature of a warm weather meal. There's nothing more refreshing than a fresh mango dressing! I made my own mango chutney with fresh fruit juices and chilies to provide an extra fresh taste in the dressing, but you can use your own favorite mango chutney, homemade or store-bought — although you will find that store-bought chutneys may be more pungent and less fresh-tasting, so you may want to mix in a little extra honey in the dressing if going that route.
This is my contribution to this month's edition of No Croutons Required featuring rice soups and salads. Now, I just need to find the time to tidy up my cupboards that are overflowing with foodstuffs. My temper flares when I cannot find the ingredients I need promptly when I am preparing a dish.
|Curried Rice and Fruit Salad with Fresh Mango Dressing|
|Recipe by Lisa Turner|
Adapted from 366 Delicious Ways to Cook Rice, Beans, and Grains
Published on January 18, 2011
Colorful, sweet, tangy and tart curried rice salad — an attractive and delicious side or main for warm weather meals
More salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Wild Rice and Asparagus Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
On the top of the reading stack: Ottolenghi: The Cookbook
Audio Accompaniment: Dr. Andrew Weil's Mind-Body Toolkit