This recipe is liked by 0 person(s). |
Oriental Rice Salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Helen's Cook Book
10 Oz. | Cooked Frozen Peas |
8 Oz. | Cooked Cooled Rice |
1-1/2 Cups | Chopped Celery |
1/4 Cup | Onions Chopped |
1-2 Cans | Shrimp |
1/2 Cup | Sliced Almonds, (Toasted) |
(Add just before serving) | |
Sauce | |
1 T. | Soya Sauce |
1-2 Tsp. | Curry Powder |
3 T. | Cider Vinegar |
1/2 Tsp. | Celery Salt |
1/2 Cup | Salad Oil |
1/2 Cup | Sugar |
1 Tsp. | Salt |
1/2 Tsp. | Accent, (optional) |
Method:
Mix sauce ingredients and pour over rice, shrimp and vegetables. Refrigerate
overnight. Garnish with toasted almonds and serve chilled.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.