From chef Tim Opiel of the Rialto Cafe, serves 10. Spam alternative: ham.
Ingredients
1 can Spam (1-1/2 cups diced)
1 cup frozen peas, thawed
2 cups cooked rice
1 cup celery, sliced
1/3 cup red onion, diced
1 cup mayonnaise
1/2 cup Major Grey’s Mango Chutney, chopped
2 tablespoons sugar
2 tablespoons lemon juice
1-1/2 teaspoons curry powder
1 6-ounce bag mixed baby greens
10 cilantro sprigs
Directions
In a large mixing bowl, combine Spam, peas, cooked rice, celery and onion. In a small bowl, combine mayonnaise, chutney, sugar, lemon juice and curry powder. Mix well to combine all ingredients.
Toss mixture gently together and refrigerate for at least 1 hour.
Arrange baby greens on bottom of a platter and place the tossed salad in the center. Garnish with cilantro sprigs.
Wine ideas: A glass of cool, floral viognier, with its broad, mouth-coating texture, will be lovely with this spicy-sweet salad on a fall afternoon. Try Cline or Zaca Mesa ($16-$18) from California or Domaine Miquel from the south of France. — Tara Q. Thomas
