CURRIED SHRIMP SALAD

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Curried Shrimp Salad image

Absolutely scrumptious party perfect salad. Especially grand for luncheons. Best if made at least one day before serving so the flavors meld.

Provided by KTDances

Categories     Lunch/Snacks

Time 30m

Yield 16 serving(s)

Number Of Ingredients 12

3 cups shrimp, cooked
3 cups rice, cooked
2 cups peas
2 cups celery, chopped
1/2 cup chutney
1 1/2 teaspoons salt
3/4 cup French dressing
1 teaspoon curry powder
1 (3 ounce) jar pimientos
8 ounces slivered raw almonds
1 dash garlic salt
1 head butter lettuce

Steps:

  • Cook the shrimp and rice (not together).
  • Chop celery.
  • Toast the slivered almonds on a baking sheet in your oven.
  • Set aside half the slivered almonds.
  • When everything has cooled, mix together and add your dash of garlic salt.
  • Refrigerate until serving day (1-2 days later).
  • Serve on butter lettuce.
  • Sprinkle with reserved slivered almonds.

Nutrition Facts : Calories 347.1, Fat 14.1, SaturatedFat 1.4, Cholesterol 89.7, Sodium 781.9, Carbohydrate 38.8, Fiber 3.7, Sugar 4.3, Protein 16.7

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