This is a stunning, beautifully colored salad served on contrasting spinach leaves and topped with toasted coconut. It would make a wonderful luncheon, dinner, or buffet dish.
1ВЅ cups brown rice, cooked and well chilled (about 4 cups cooked)
в…“ cup raisins
ВЅ cup raw cashews, toasted*
1 medium carrot, very thinly sliced
1 small firm, tart apple (such as Granny Smith or Jonagold), cored and diced
ВЅ cup plain yogurt
ВЅ cup Mayonnaise
2 teaspoons curry powder
2 cloves garlic, minced
ВЅ teaspoon minced fresh ginger
Dash cayenne pepper
3 cups fresh spinach leaves, washed and stemmed
в…“ cup Classic Vinaigrette
Вј cup unsweetened dried coconut, toasted**
*Raw cashews may be toasted in a moderate (350В°F) oven for 10 to 15 minutes, or until lightly browned. Otherwise dry-roasted, unsalted cashews may be used.
**To toast coconut place in a saucepan and heat over medium heat. Toss often until it is fragrant and begins to get lightly browned. Be careful not to burn it.
- In a large serving bowl toss the cold cooked rice, raisins, cashews, carrot, and apple together, mixing well.
- In a medium bowl mix together thoroughly the yogurt, mayonnaise, curry powder, garlic, ginger, and cayenne pepper. Add to the rice mixture and toss to coat. Taste to correct seasoning; it may need salt. Chill at least 2 hours before serving.
- Just before serving toss the spinach with the vinaigrette to coat lightly. Serve the rice salad on a bed of spinach either on one large platter or on individual serving plates. Garnish with the toasted coconut.