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Gingered Rice Salad

This is a good summer salad, especially for Shabbos lunch.  The flavors are interesting with a mixture of tart and sweet, soft and crunchy. 

1-1/2 cups basmati rice

½ cup mayonnaise

1 teaspoon curry

1 tablespoon grated fresh ginger

Juice of up to two limes

1 stalk celery, trimmed and finely diced

6 scallions, sliced

½ cup diced dried apricots

½ cup dried cranberries

1/3 cup diced crystallized ginger

1 cup roasted, salted cashews, chopped

Cook the rice according to package directions and fluff it with a fork.  Combine the mayonnaise, curry, ginger and the juice of one lime.  When rice is cool, mix with celery, scallions, apricots, cranberries, crystallized ginger and cashews.  Add the mayonnaise mixture and mix gently.  Add more lime juice if needed.  Serve immediately or refrigerate, covered, until ready to use.

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