OPEN THUR-SUN 12-8 | 541-245-1133     


Rice Salad Picture 081115  Curried Rice and Fruit Salad

A Great Pairing with Pinot noir as a Starter, Side or Mid-Afternoon Bite


  • 3 cups of cooked warm rice
  • 2 teaspoons of lemon juice
  • 1 large Granny Smith apple, unpeeled, in bite sized pieces
  • 1 cup of red seedless grapes
  • 2 cups of thinly sliced celery
  • 1/2 cup of thinly sliced scallions with tops
  • 2/3 cup of golden raisins
  • 1/4 cup of mayonnaise
  • 1 teaspoon coarse grained mustard
  • 1 teaspoon of honey
  • salt to taste


  • 1/3 cup of vegetable oil
  • 1.5 teaspoons of white wine vinegar
  • 1.5 teaspoons of coarse grained mustard
  • 1.5 teaspoons of curry powder
  • salt to taste
  • pepper to taste


Place all marinade ingredients in jar with a tight-fitting lid. Shake well until all is combined.

Sprinkle apple pieces with lemon juice to prevent discoloration. Combine rice, apple, grapes, raisins, celery and scallions. Pour marinade over mixture. Stir. Chill, stirring occasionally.

In a small bowl, combine mayonnaise, mustard, honey and salt. Add to the chilled rice mixture, tossing as needed to coat.

Alternatives: You may substitute tart red apples for the green and green seedless grapes for the red.

Serves 8