Curried Walnut Rice Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 2, 2011
I had to doctor this recipe severely and even after doing that it still didn't taste that great. I omited the honey because of the other reviews. When the salad was all said and done it was waaaay too tangy so I had to add water & more spices and more rice & veg to fix that. I also added a bunch of wine/garlic spice to flavor it. After sitting in the fridge overnight it tasted better. My sister loved it, but my husband and thought it was just so-so.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 13, 2011
Wow, I really love this recipe! I did omit the cukes and tomatoes due to my husband's preferences but I added raisins...nirvana!
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Reviewed: Aug. 10, 2010
In a word: YUMMY. Easy, too. Do use fat-free mayo because subbing regular mayo (as I did) makes this delectable, flavorful and nutritious salad a tad too rich.
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Cooking Level: Intermediate

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Reviewed: Jun. 15, 2010
Actually 3.5 as I received mix reviews on this one. The dressing was 'good' as listed, but 'really good' when a tbs of sour cream was added (in fact, I'll make the dressing for other salads). However, when mixed with the rice and veg, the overall dish was missing something ... perhaps a sweet, chewy element ?... or maybe more veggies ? The toasted walnuts were a very nice finishing touch, though. Thanks for the post Rhoda.
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Reviewed: Apr. 23, 2008
Great recipe. Made it for my BBQ today and everyone loved it. I just left the nuts out since I am not a big fan of them anyway! YUMMY
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Cooking Level: Expert

Home Town: N├╝rnberg, Bayern, Germany
Living In: Marshall, Michigan, USA

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Reviewed: Jun. 28, 2007
This is 4 1/2 stars, only because I substituted. I loved the dressing and my family couldn't get enough of it! I didn't use the curry because my daughter is allergic to it, but it still had plenty of fresh flavor. I substitued the cucumber for sweet peas (frozen, cooked then cooled) and added two small apples. I coated the apples in the dressing before adding them to the mix, so they wouldn't turn brown - and the next day they were still really white and crisp. Great recipe! I'm making this again today for my in-laws ;>)
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Cooking Level: Expert

Reviewed: May 17, 2007
made today for luncheon (all indian food)..was very good & everyone said they liked it. not spicy. LOVED the dressing..was sweet & tangy. would make just dressing & use as a veggie dip. used pecans instead & no parsley
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