Curry Rice Salad

"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."
 
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photo by CanadianFarmgal photo by CanadianFarmgal
photo by CanadianFarmgal
Ready In:
20mins
Ingredients:
11
Yields:
6 cups
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. This was good although we found it lacked a bit in flavour. I think we were expecting the curry to be more prominent. I even used about 1 1/2 teaspoons of curry and we still found it rather bland for our tastes (admittedly, there is nothing subtle about our tastes!) Also, I usually omit salt in all recipes and found this rather salty with the soy (I used light) and seasoning sale). I will probably make this again, perhaps with some modifications. Thanks for posting!
     
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RECIPE SUBMITTED BY

I farm with my family on the Canadian Prairies, specifically North Eastern Alberta. I really enjoy cooking, especially the produce I grow myself. We have our own beef, chicken and vegetables. My family humours me by letting me try out new recipes on them but they certainly let me know when it's a flop! My children are starting to learn how to cook (though sometime begrudgingly). ?I also work out of home several days a week as an administrative assistant and I am an active member of my Parish. My interests are crafting, painting, sports, yoga, home decortating, indoor and outdoor gardening, movies and reading.?
 
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