Appetizers, Salads, Dressings, Soups, Miscellaneous, Beaman Family
1-1 1/2 T. curry powder (depending on taste)
2 T. olive or canola oil
1 cucumber, peeled, seeded, thinly sliced crosswise
1/2 large sweet yellow pepper, cut in thin 1” long slices
3 c. cooked wild rice
1/3 c. sliced green onions
1/3 c. golden raisins
2 T. fresh lemon juice
1-2 T. seasoned rice vinegar (to taste)
salt and pepper to taste
1/2 c. slivered almonds, lightly toasted
In a large, dry skillet (non-stick works best) toast the curry powder over low heat for a few minutes, stirring constantly. Add the oil and increase heat to medium. Add the cucumber and yellow pepper. Cook for about 3 minutes, stirring occasionally, then remove from heat and put the cucumber and pepper into a large bowl. Add the other ingredients, except the almonds, tossing to mix well. Chill for at least one hour. Before serving top with the toasted almonds
This is a dish that I put together by look and taste, so I have estimated the amounts. It’s based on a Jane Brody rice and walnut salad recipe which I have modified to suit my tastes. It’s a good recipe to play around with.