Curried Rice (or Pasta) and Veggie Salad


1 medium green or gold zucchini, shredded
1 small cucumber, halved lengthwise and sliced super thin (I was afraid it would be too watery shredded)
2c. shredded cabbage, chard, kale, arugula or other green
2 cloves garlic, pressed
1 half a small onion, sliced in super thin half rings
2 cups cooked cold rice or pasta (leftovers are great for this)
1/4 c. mayo (you can try plain yogurt if you prefer)
2T. lemon juice
1 t. curry powder or more, to taste–I don’t like it to be overpowering
2-3 T.olive oil, milk, water or a combo, to thin, as needed
salt and pepper
1/3 cup coarsely chopped pecans, almonds or walnuts, toasted in a dry skillet (don’t walk away from them, they’ll burn!), cooled

You can add whatever veggies you have–cherry tomatoes would be good here. Toss together all the veggies with the rice or pasta. Whisk together the mayo, lemon juice, curry powder, oil/milk/water, salt and pepper to make the dressing. Mmmm, this is good enough to use again. Toss with salad to coat. Add nuts and serve. Makes about six one-cup servings. Ha ha ha, right…serves one.