Curried Jasmine Rice and Pear Salad

No votes yet
Main Ingredient: Vegetables, Rice, Fruit
Menu Part: Salad
Cuisine Type: American

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 


  1. Combine all ingredients and serve over julienne fresh kale or spring mix.  

Recipe by Ohio State University