 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
I enjoy this salad because it's so easy to prepare, enthuses Joyce Pappert of Mars, Pennsylvania. It's nice to take luncheons or bridal showers...and it makes a refreshing meal on a hot day. My husband isn't a big fan of seafood, so I often make it with chicken, which is just as tasty. Ingredients:
1 pound cooked medium shrimp, peeled and deveined |
1 package (10 ounces) frozen peas, thawed |
3 cups cooked rice |
1-1/2 cups chopped celery |
1/4 cup chopped onion |
1/2 cup vegetable oil |
3 tablespoons cider vinegar |
2 tablespoons brown sugar |
1 tablespoon soy sauce |
2 teaspoons curry powder |
1/2 teaspoon celery seed |
1/2 teaspoon salt |
leaf lettuce |
cherry tomatoes, optional |
Directions:
1. In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired. Yield: 8 servings
|
|