Curried Rice N Fish Salad Recipe

Summary

CourseMain Ingredient

Ingredients

 Cooked lean fish12 Ounce, chilled
 Plain yogurt8 Ounce (1 Carton)
 Mayonnaise/Salad dressing1⁄3 Cup (5.33 tbs)
 Milk2 Tablespoon
 Curry powder2 Teaspoon
 Salt1⁄8 Teaspoon
 Cooked rice1 Cup (16 tbs)
 Apple1 Small, cored and chopped
 Coarsely chopped peanuts1⁄2 Cup (8 tbs)
 Thinly sliced celery1⁄3 Cup (5.33 tbs)
 Raisins1⁄3 Cup (5.33 tbs)
 Lettuce leaves5
 Tomato1 Medium, cut into 8 wedges

Nutrition Facts

Serving size: Complete recipe

Calories 2259 Calories from Fat 913

% Daily Value*

Total Fat 102 g156.5%

Saturated Fat 22.5 g112.5%

Trans Fat 0 g

Cholesterol 312.8 mg

Sodium 1692.5 mg70.5%

Total Carbohydrates 228 g75.9%

Dietary Fiber 11.3 g45%

Sugars 62.7 g

Protein 114 g228.9%

Vitamin A 115.7% Vitamin C 56.9%

Calcium 50.2% Iron 62%

*Based on a 2000 Calorie diet

Directions

Break or cut the fish into large chunks.
For salad, in a large mixing bowl stir together the yogurt, mayonnaise or salad dressing, milk, curry powder, and salt.
Add rice, apple, peanuts, celery, and raisins.
Toss lightly to coat.
Add fish, then toss lightly again.
Cover and chill for 2 to 3 hours.
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