Recipe courtesy of Angela Shelf Medearis

Rice Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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1/3 cup plain low-fat yogurt

1 tablespoon raisins

1 tablespoon minced onion

1 teaspoon curry powder

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground turmeric

2 teaspoons cider vinegar

1 cup white rice, cooked and cooled

1/4 cup coarsely chopped green bell pepper

1/4 cup coarsely chopped red bell pepper

Lettuce leaves, for serving


  1. In a medium bowl, blend the yogurt, raisins, onion, curry powder, salt, pepper, turmeric, and vinegar. Stir in the cold rice and bell peppers. Refrigerate. Serve on a bed of lettuce leaves.