Better than potato salad #2

12 Servings

Ingredients

Quantity Ingredient
4 cups Cooked long grain rice
½ teaspoon Ginger
1 teaspoon Hot curry powder
8 Radishes; sliced, plus optional radish roses for garnish
4 Hard cooked eggs; chopped
1 medium Cucumber; seeded and chopped
2 cups Thinly sliced celery
½ cup Chopped onions
1½ cup Mayonnaise
3 tablespoons Prepared mustard
¾ teaspoon Salt

Directions

Date: Tue, 12 Mar 96 6:01:52 EST submitted by: dwessel@...

Add the ginger and curry powder to the water when you cook the rice. In a large bowl, combine rice, radishes, eggs, cucumber, celery and onion.

Combine mayonnaise, mustard and sale; mix well. Pour over rice mixture and toss. Cover and refrigerate at least 1 hour. Better if refrigerated overnight. Yield: 12 to 14 servings.

I added the curry powder and ginger ; omitted the salt. Recipe modified from Taste Of Home Magazine.

DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 12 MARCH 1996

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