CURRY RICE SALAD

Curry Rice Salad image

Inspired by a 4H recipe. A great anytime salad, as long as you have rice, canned shrimp and chick peas in the pantry, celery and green onion in the fridge and green peas in the freezer you are only 3 hrs away from a gorgeous salad.

Provided by CanadianFarmgal

Time 20m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups fragrant cooked rice
1 cup frozen peas
1 cup chickpeas
3/4 cup diced green onion
3/4 cup diced celery
4 ounces small shrimp, drained
1/2 cup salad oil
6 tablespoons rice vinegar
3 tablespoons soya sauce
1 teaspoon curry
1 teaspoon seasoning salt

Steps:

Mix together rice, peas, chick peas, green onion, celery and shrimp.
Boil all dressing ingredients together and pour over rice mixture.
Mix and refrigerate for 3 hrs to mix flavours.

Nutrition Facts : Calories 253.7, Fat 14.3, SaturatedFat 2, Cholesterol 21.7, Sodium 517.5, Carbohydrate 24.2, Fiber 2.8, Sugar 1.5, Protein 7.4

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