Chutney Rice Salad - cooking recipe

Ingredients

1/3 cup chutney
1/4 cup canola oil
1 tablespoon lemon juice
1 1/4 teaspoons minced gingerroot
3 cups cooked rice
1 cup choppped apple
1/2 cup chopped celery
1/4 cup golden raisins or 1/4 cup any dried fruit, chopped
2 tablespoons green onions, sliced
1/4 cup toasted sliced almonds

Preparation

In a small bowl, combine chutney, oil, lemon juice and gingerroot, blending well to combine.
In a large serving bowl, mix the rice, apple, celery, onions, dried fruit and almonds.
Toss with the dressing, mixing well.
Refrigerate for at least 1 hour before serving.