Craving a vibrant and flavorful side dish that's both vegetarian, gluten-free, and dairy-free? Look no further than this Curried Rice Salad! It's a delightful medley of textures and tastes that's perfect for a quick lunch, a light starter, or even a satisfying snack. This dish is ready in under an hour and easily serves four, making it ideal for sharing (or keeping all to yourself!).
What I particularly love about this recipe is its playful balance. The warm, earthy notes of curry powder perfectly complement the sweetness of dried Bing cherries, halved grapes, and that glorious mango chutney. A touch of lemon juice brightens everything up, while the creamy mayonnaise adds a smooth, luxurious element. It is a dance of sweet and savory that keeps you coming back for more!
Toasted slivered almonds provide a satisfying crunch, and the chopped pear adds a touch of refreshing juiciness. The combination is simply irresistible with fluffy freshly cooked rice ensuring it's a hearty yet refreshing salad. Whether planning a relaxed brunch, a potluck gathering, or simply seeking a creative way to enjoy rice, this Curried Rice Salad is sure to become a new favorite.
And did I mention it's relatively healthy? With only 448 calories per serving and a good balance of protein, fat, and carbs, you can enjoy this without guilt. It's truly a win-win situation!
