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South Seas Salad

Servings: 6


1 1/2 cups cold cooked wild rice
1 1/2 cups shredded fresh pineapple
1 cup (4 ounces) diced Wisconsin colby cheese
1 cup chopped lean cooked ham or shrimp
3/4 cup finely sliced celery
3 scallions, finely chopped, including 2 inches of the green tops
1/4 cup olive oil
3 tablespoons freshly squeezed and strained lemon juice
Salt and freshly ground black pepper, to taste
1 cup plain yogurt
1/4 teaspoon curry powder
Lettuce leaves
1/3 cup chopped walnuts

Cooking Directions:

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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