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1 1/2 cups cold cooked wild rice1 1/2 cups shredded fresh pineapple1 cup (4 ounces) diced Wisconsin colby cheese1 cup chopped lean cooked ham or shrimp3/4 cup finely sliced celery3 scallions, finely chopped, including 2 inches of the green tops1/4 cup olive oil3 tablespoons freshly squeezed and strained lemon juiceSalt and freshly ground black pepper, to taste1 cup plain yogurt1/4 teaspoon curry powder Lettuce leaves1/3 cup chopped walnuts
In a mixing bowl combine rice, pineapple, cheese, ham or shrimp, celery and scallions. Beat together the oil, lemon juice, salt and pepper with a fork or whisk until well blended and pour over the rice mixture. Toss gently but thoroughly. Cover and chill. Close to serving time, combine yogurt and curry powder, and fold the mixture into the rise mixture. Transfer to a serving dish lined with lettuce leaves. Garnish with walnuts and serve.
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