A Meatless Mondays Recipe
We call this “Honeymoon Salad” because my husband and I had this dish on our honeymoon in the British Virgin Islands. It’s a delicious Caribbean treat.
The cook on ship rattled off the ingredients but not exact measurements. Adjust to your taste.
Honeymoon Salad (Vegetarian)
2 cups cooked rice (Uncle Ben’s)
1 red apple, chopped (I use honeycrisp)
1 green apple, chopped (Granny Smith)
1 handful peanuts, dry roasted and shelled
1 handful raisins
1 small can pineapple chunks, drained
1 Tbs Worchester sauce
1 Tbs soy sauce
1 Tbs curry powder
1/2 tsp mustard powder
2 Tbs mayonaise
Cook rice according to package directions. Cool.
Meanwhile, chop the apples and shell the peanuts.
Make the dressing: whisk together Worchester sauce, soy sauce, curry powder, mustard powder, and mayonaise until smooth.
In a large bowl, mix cooled rice, apples, peanuts, raisins, and pineapple. Toss with dressing. Chill.
Top with coconut flakes.