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.
Back to Shop'NCook recipe database