CURRIED FRUIT AND RICE SALAD

1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 to 1 teaspoon curry powder
3 cups cooked rice
1 1/2 cups chopped fresh or canned apricots
1 cup seedless grapes, halved
1/2 cup chopped celery
1/2 cup chopped peanuts

In large bowl combine mayonnaise, lemon juice, salt and curry powder; blend well. Add remaining ingredients; stir to coat with dressing. If desired, gently press salad into 5-cup ring mold. Refrigerate 2 to 3 hours.

TO SERVE MOLDED SALAD:
Unmold onto serving plate: fill center of ring with fresh fruit or cold, sliced chicken or cubed ham.

Makes 10 servings (1/2 cup each)
From: Recipelink.com
Source: Recipe booklet: Fresh and Frosty, Pillsbury Classics No. 54, 1985