Rice Salad

Mirj's Note:

This is always a hit at potlucks.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1 cup rice
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup canned peas
• 1/2 cup canned corn

Dressing

• 1/4 cup oil
• 1 tablespoon soy sauce
• 1 teaspoon curry powder
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 1/3 cup almonds, chopped

Directions:

1. Cook 1 cup of rice in slightly salted water.
2. Cool.
3. Add the vegetables.
4. Mix together and add the dressing ingredients.
5. Mix and refrigerate for at least 1 hour.
6. Just before serving, add almonds.

Reviews

[PENNY]

Delicious! I served it at a dinner party and got loads of compliments. The women all wanted the recipe. Enjoy!!

[M. Joan]

Yummy salad! I did double the dressing and added just a bit more sugar. Used 1 cup of frozen peas just brought to a boil (left out the corn). We like dark balsamic vinegar and a vegetable oil in the dressing. I'm serving this to my gourmet brother-inlaw!

[evewitch]

We found this to be a bit bland. I doubled this and used a mixture of brown rice and white rice (cooked separately) and a 15 oz can of peas and a 15 oz can of corn. (I did not measure the peas and corn). Ultimately the kids ate small second helpings with some leftover Thai Dipping Sauce for Spring Wrap or Egg Rolls mixed in. I guess the rice/veggie combo was a winner, anyway. I did forget to add the almonds when I served this.