Rice-Almond Salad

Ingredients

2.5 cups cooked brown rice 
1/2 cup finely chopped celery 
1/2 cup finely chopped carrot 
1/4 cup toasted slivered almonds
1/4 cup golden raisins 

Dressing 
1/4 cup plus 2 tablespoons nonfat or reduced-fat mayonnaise 
1 tablespoon mango chutney 
1/2 teaspoon ground ginger 
1/2 teaspoon curry paste 

Directions

Place the rice, celery, carrot, almonds, and raisins in a large bowl, and toss to mix well.

Place the dressing ingredients in a small bowl. Stir to mix. Add the dressing to the rice mixture. Toss to mix well, adding a little more mayonnaise if the mixture seems too dry. 

Cover the salad, and chill for at least 2 hours before serving. 

Yield: 6 servings

Nutritional Information
(per 2/3-cup serving)

Calories: 142 
Carbohydrate: 25 g 
Cholesterol: 0 mg 
Fat: 3.7 g 
Fiber: 2.3 g 
Protein: 3.1 g 
Sodium: 139 mg

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