Curried Rice Salad

Dressing

• 1 container 6 ounces dairy or non-dairy fruit yogurt (or add 2 T maple syrup to plain yogurt)
• ½ cup mayonnaise vegan if you wish
• 2 Tablespoons curry powder or to taste
• ¼ cup chutney prepared
• 2 tablespoons dry sherry or lime juice

Salad

• 3 cups turkey or chickpeas or tempeh for vegan version, cubed, cooked; or chicken
• 3 cups brown rice cooked; or pasta
• ½ cup celery finely chopped
• 1 cup dried cranberries see note, or raisins
• ½ cup cilantro chopped, or parsley
• 1/3 cup nut I used almonds, of your choice
• ¼ cup onion red, finely chopped
• 1 cup pepper ripe bell, or mini-peppers, chopped
• 1 sweet potato baked and cubed