September 2010--Curried Walnut Rice Sald

I've been trying to add some side dishes into my menu.  I usually just make a main dish and put a green salad on the table.  I tried this salad to mix things up--it was a huge hit with me and my hubby.  This was just as good eaten right away as it was after it sat in the refrigerator overnight.  I think I want to make this again right now...

1 3/4 cups brown rice, cooked and cooled
1 medium cucumber, diced
1/2 cup chopped onion
1 large carrot, shredded
3 TB fat-free mayonnaise (full fat makes it too rich.  I use reduced fat.)
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon curry powder
2 garlic cloves, minced
1 tsp salt
1/4 tsp pepper
1/2 cup walnuts, toasted (spray a microwave safe dish with oil.  Put the walnuts in one layer on the dish and put in the microwave about 2 minutes--or until they smell nice and toasty)

Directions:
In a large bowl, combine first four ingredients.  In another bowl, whisk mayonnaise, oil lemon juice, honey, curry powder, garlic, salt and pepper, stir into rice mixture.  Just before serving, stir in nuts.

Recipe adapted from allrecipes.com