Curried Rice Salad

I started making this salad in the 90’s from a recipe published by Jean Pare. I have changed it over time and is still a great one for a gathering and holds well if made ahead.

Salad

• 2 cups hot, cooked rice
• 1 1/2 c. chopped celery
• 1 c. fresh or frozen green peas
• 1/4 c. finely chopped green onion
• 1/2 c. vegetable oil
• 4 oz can of small shrimp

Dressing

• 1/4 cup olive oil
• 3 tbsp. soy sauce
• 2 tbsp. vinegar
• 2 tsp. curry powder (more if you like)
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. celery salt

Assemble

1. Combine rice with peas, onions, celery and shrimp.
2. Stir the dressing together and add to the rice. Mix well.
3. Refrigerate for a couple of hours at least. This is easy to make the night before as well.