Curry Rice Salad

Yield: 24, 3 oz. servings

1 Tbsp., ¹ /2 tsp. curry powder
1 ¹ /4 tsps. garlic powder
³ /4 cup, 1 ¹ /2 tsps. vegetable oil
2 Tbsps., 2 ¹ /2 tsps. lemon juice
2 Tbsps., 1 ¹ /4 tsps. honey
15 oz. green peppers, chopped
7 oz. green onion, chopped
3 ¹ /2 oz. red peppers, chopped
10 lbs., 5 ¹ /2 oz. white rice
¹ /2 cup, 1 Tbsp. slivered almonds

1. In a skillet over low heat, lightly toast curry powder and garlic powder until aromatic.Be careful not to burn the spices.
2. Remove from heat.
3. In a blender, combine oil, lemon juice, honey and toasted spices. Blend until smooth.
4. Combine all vegetables and the rice. Toss to lightly mix.
5. Add the dressing. Toss to distribute evenly and coat thoroughly. Add almonds.
6. Cover. Keep chilled for service.

Recipe submitted by Vanessa Blake, food service director, Ramapo Indian Hills School, N.J. (Aramark)