Curried Rice Salad

1. Mix first 5 (or 6) ingredients together.

2. Combine dressing ingredients using a stick blender or your choice of device to emulsify ingredients.

3. Gently stir dressing into rice mixture. Add water if it seems too dry. Adjust seasonings to taste.

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Nutrient	Quantity
Total fats	56.0785 g
Protein	15.3833 g
Carbohydrates	171.6315 g
Energy	1257.5736 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2833 g
Water	150.3378 g
Aspartic acid	1.4378 g
Calcium, Ca	110.2136 mg
Lutein + zeaxanthin	563.6822 g
Fiber, total dietary	5.68 g
Fatty acids, total saturated 22:0	0.0352 g
Fatty acids, total trans-polyenoic 13:0	0.0008 g
Carotene, beta	768.3147 g
Niacin	8.7352 mg
Vitamin A, RAE	65.0902 g
Arginine	1.158 g
Riboflavin	0.1998 mg
Tocopherol, beta	0.0298 mg
Fatty acids, total polyunsaturated 15:0	0.0004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0063 g
Fatty acids, total saturated 20:1	0.0847 g
Glutamic acid	2.7453 g
Sodium, Na	61.4138 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5073 g
Total lipid (fat)	56.0785 g
Manganese, Mn	2.5435 mg
Fructose	0.7008 g
Proline	0.6775 g
Fatty acids, total saturated 16:0	5.191 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0076 g
Sucrose	0.2408 g
Choline, total	22.2489 mg
Fatty acids, total polyunsaturated 18:1 t	0.0004 g
Sugars, total	15.968 g
Serine	0.7399 g
Fatty acids, total saturated 10:0	0.0086 g
Fatty acids, total saturated 18:0	1.0251 g
Vitamin B-6	0.6166 mg
Selenium, Se	29.0541 g
Ash	2.5254 g
Fatty acids, total saturated 18:1 undifferentiated	38.6516 g
Pantothenic acid	2.1437 mg
Phenylalanine	0.748 g
Copper, Cu	0.5808 mg
Betaine	0.4383 mg
Thiamin	1.1141 mg
Methionine	0.3253 g
Iron, Fe	9.9709 mg
Carbohydrate, by difference	171.6315 g
Phosphorus, P	278.9872 mg
Folate, total	461.0405 g
Tocopherol, gamma	0.241 mg
Fatty acids, total saturated 4:0	0.0001 g
Fatty acids, total saturated 22:1 undifferentiated	0.0001 g
Alanine	0.8143 g
Valine	0.8623 g
Fatty acids, total saturated 18:2 undifferentiated	7.8349 g
Glycine	0.651 g
Carotene, alpha	13.5 g
Glucose (dextrose)	0.5741 g
Fatty acids, total saturated 14:0	0.02 g
Zinc, Zn	2.3891 mg
Isoleucine	0.6146 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	8.1183 g
Fatty acids, total saturated 14:1	0.0016 g
Tocotrienol, gamma	0.0004 mg
Fatty acids, total polyunsaturated 17:1	0.035 g
Leucine	1.1602 g
Tocotrienol, alpha	0.0059 mg
Vitamin A, IU	1303.3198 IU
Folate, DFE	749.6405 g
Tryptophan	0.1703 g
Vitamin C, total ascorbic acid	58.5624 mg
Phytosterols	135.2755 mg
Folic acid	412.55 g
Fatty acids, total polyunsaturated 16:1 c	0.0004 g
Galactose	0.2445 g
Fatty acids, total polyunsaturated 18:1 c	0.0912 g
Fatty acids, total saturated 20:0	0.1129 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	0.467 g
Vitamin K (phylloquinone)	68.4337 g
Fatty acids, total saturated	6.4098 g
Histidine	0.3363 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0007 g
Fatty acids, total monounsaturated	39.2552 g
Threonine	0.5157 g
Folate, food	48.4905 g
Fatty acids, total polyunsaturated 17:0	0.0086 g
Fatty acids, total polyunsaturated 24:0	0.0004 g
Cryptoxanthin, beta	15.0525 g
Vitamin E (alpha-tocopherol)	15.4933 mg
Fatty acids, total trans	0.0004 g
Fatty acids, total trans-monoenoic	0.0004 g
Magnesium, Mg	77.3091 mg
Lysine	0.5341 g
Potassium, K	702.044 mg
Cystine	0.2894 g
Fluoride, F	2.02 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	1 cup	675.25	147.9075	1.221
Olive oil	2 tablespoons	238.68	0	27
Curry powder	0.5 teaspoon	3.25	0.5583	0.1401
Vinegar	2 tablespoons	6.258	0.2771	0
Celery	0.5 cup	8.08	1.4999	0.0859
Turmeric	0.25 teaspoon	2.34	0.5036	0.0244
Raisin	2 tablespoons	62.2875	16.401	0.0949
Almond	2 tablespoons	240.448	0	27.2
Green Onion	0.25 cup	4.7925	1.0188	0.0834
red pepper	0.25 cup	15	3.3038	0.165
cumin	0 teaspoon	0.9844	0.1161	0.0585
garlic salt	0.5 teaspoon	0	0	0
marjoram	0 teaspoon	0.2032	0.0454	0.0053