Rice and Vegetable Salad - Cold Rice Salad

Ingredients

• 4 cups (950 ml) cooked rice
• 2 tomatoes peeled
• deseeded and chopped
• 1 cucumber
• unpeeled
• deseeded and chopped
• 6 radishes
• sliced thin
• 1/2 cup (125 ml) celery
• chopped
• 1/2 cup (125 ml) red onion
• chopped
• 1/4 cup (60 ml) green stuffed olives
• sliced thin
• 1 tsp (5 ml) curry powder
• 1 tsp (5 ml) of Grey Poupon mustard
• 2 tbsp (30 ml) white wine vinegar
• 1/2 cup (125 ml) extra virgin olive oil
• salt and pepper
• to taste
• mixed greens
• rinsed and torn into bite size pieces
• optional: red pepper flakes
• to taste
• optional garnish: toasted pine nuts or spicy toasted almonds

Instructions

1. In a large deep mixing bowl, mix together the rice, cucumbers, tomatoes, radishes, celery, onion, and olives.
2. Season with salt and pepper to taste; set aside.
3. In a small deep mixing bowl, mix together curry powder, mustard, vinegar, and oil and the red pepper flakes if desired.
4. Mix dressing well to combine ingredients and develop the flavor.
5. Pour the dressing over the the rice/vegetables and with your hands, gently toss.
6. Chill for at least 3-4 hours in the refrigerator.
7. Make a bed of mixed greens and place a 3/4 cup (175 ml) to 1-1/2 cups (350 ml) scoop of the rice salad on top.
8. Sprinkle a few toasted pine nuts or spicy toasted almonds on top of rice mixture.