Fruit and nut salad

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6 servings Cooking: 1 hr
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Starch

By Food24 November 03 2009
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Ingredients (9)

125.00 ml rice — corn
500.00 ml stock — chicken
6.00 pears — dried halves, chopped
65.00 ml spring onions — sliced into rings
125.00 ml sultanas
65.00 ml pecan nuts
65.00 ml celery stalks — sliced
65.00 ml sun-dried tomatoes — marinated, sliced
125.00 ml salad dressing — garlic
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Method:

Boil the corn rice in the chicken stock until soft, about one hour. Cool and mix with the remaining ingredients. Transfer to a salad bowl or cover and place in the fridge until needed. The salad should keep well in the fridge for up to three days.
Serves 4-6.



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