4 c. cooked brown rice
1 (11 oz.) can mandarin orange sections, drained
1 (8 oz.) can pineapple chunks (juice pack), drained
1 c. chopped carrots
1 c. seedless red grapes, halved
1 med. apple, cored and coarsely chopped
1/2 c. raisins

1/2 c. mayonnaise or salad dressing 1/2 c. whipping cream 2 tbsp. chopped chutney 1 tbsp. curry powder 1 tbsp. lemon juice 1/4 tsp. salt 1/4 tsp. pepper 1/2 c. chopped walnuts 1/2 c. pine nuts Spinach leaves

In a large mixing bowl combine rice, orange sections, pineapple chunks, carrot, grapes, apple, raisins, mayonnaise or salad dressing, cream, chutney, curry powder, lemon juice, salt and pepper. Cover and chill for several hours. Just before serving, stir in walnuts and pine nuts. Serve on a spinach lined platter. Makes 8 to 10 servings.

After chilling, stir in some additional whipping cream if the salad seems a little dry.