Curried Rice Salad
I have had this old newspaper clipping for “Curried Vegetable Salad” for 45 years. It really should be named “Curried Rice Salad”, I think. It takes about 30 minutes to prepare and serves four.
- 2 cups cooked rice
- 2 T French dressing
- 6 T mayonaise
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- dash of freshly ground black pepper
- 1 T minced green onions
- 1 cup celery slices, cut on angle
- 1 cup frozen petite peas, drained
Lightly toss warm rice with French dressing and chill. One hour before serving mix mayonnaise, green onion, curry powder, salt, pepper and mustard. Add celery, peas and rice. Toss lightly and refrigerate. Serve on lettuce leaves and spinkle with chopped peanuts.
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