Rice Salad

By amaliana

This salad, popular in summertime on any island with an Indian influence, tastes as pungent as it looks colorful. And since it wears its spices on its sleeve, so to speak, it's a strong argument for mixing your own curry powder instead of using that indecipherable melange from a jar.

Ingredients

• 1/3 cup plain yogurt
• 1 tablespoon raisins
• 1 tablespoon minced onion
• 1 teaspoon curry powder(favorite commercial curry powder)
• 1 pinch of salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon turmeric
• 2 teaspoons cider vinegar
• 1 cup white rice, cooked, cooled
• 1/4 cup coarsely chopped green bell pepper
• 1/4 cup coarsely chopped red bell pepper
• Lettuce leaves

Details

Servings 6

Preparation

Step 1

In a medium-sized bowl, combine yogurt, raisins, onion, Curry Powder, salt, black pepper, turmeric and vinegar. Stir in rice and bell peppers. Cover and refrigerate until chilled. Line 6 salad plates with lettuce leaves. Divide salad among plates.