Curried Jasmine Rice and Pear Salad
This salad has a quick preparation time and hits flavorful notes in every bite.
4 lb. jasmine rice, cooked, cooled
3 lb. Bosc pears, core, thick sliced, roasted until tender
1 #10 can peppedew peppers, drained, cut in half
14 oz. currents
3 tbsp. curry powder
2 cups blend oil
1 cup champagne vinegar
½ cup honey
Salt and pepper to taste
- Combine all ingredients and serve over julienne fresh kale or spring mix.
Recipe by Ohio State University