Rice Salad Recipes__________

Caribbean Chicken and Rice Salad
Serves 6

2 cups diced cooked chicken or turkey
3 cups cooked rice, cooled

1 cup finely sliced celery
1/4 cup chopped green pepper
8 ounces unsweetened crushed pineapple
2 tablespoons sliced pimiento
1/2 cup nonfat yogurt
1/4 cup mayonnaise
1 1/2 tablespoons lemon juice
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Combine chicken, rice, celery, green pepper, pineapple and pimiento.  In small bowl or jar, blend remaining ingredients. Stir vigorously or shake to blend.   Pour over chicken mixture. Toss lightly until well mixed. Chill.  Can be made ahead about 3-4 hours.  

Asparagus Parmesan Rice Salad 

Serves 6

6 cups spinach leaves, torn, tough stems removed
3 cups cooked rice, cooked in chicken broth; cooled
1 pound asparagus, blanched, cut into 1" pieces
2 plum tomatoes, sliced
1/2 cup sliced red onion
1/3 cup chopped walnuts, toasted
1/4 cup Parmesan cheese, or to taste
2 tablespoons chopped fresh basil
2/3 cup vinaigrette salad dressing, your choice

In large bowl add spinach, rice, asparagus, tomatoes, onion, walnuts, and basil. Toss well. Chill until ready to serve.  Just before serving pour dressing over salad and toss to coat.  Tastier if served slightly chilled, not cold

Royal Rice Salad
Serves 4-6

2 cups  cooked, chilled rice
1/2  cup crab, chopped lobster, chopped cooked shrimp
1/2  cup slivered ham
1/2  cup finely chopped celery
2 finely chopped hard boiled eggs
Salt and freshly ground pepper
1 tablespoon chopped chives
1/4  cup chopped parsley
1 tablespoon olive oil
1 tablespoon wine vinegar
1/2 cup mayonnaise

Mix all ingredients together, and allow to chill in the fridge for at least 2 hours.