Ingredients
- 1 1/2 cups uncooked rice
- 1 cup early June peas (frozen)
- 1 cup shrimp (salad size)
- 1 1/2 cups diced celery
- 1/4 cup diced green onions
- 1/2 cup salad oil
- 1 Tbsp. soy sauce
- 1 tsp. salt
- 3 Tbsp. cider vinegar
- 1/2 tsp. Accent
- 1/2 tsp. curry
- 1/2 tsp. sugar
Directions
Cook rice; cool. Mix next 4 ingredients into cooled rice. Mix dressing ingredients and toss into salad mixture; refrigerate. Prepare night before serving. Keeps well in refrigerator 3-5 days.
By Robin from Washington, IA
Like ThriftyFun on Facebook
