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
• ½ cup chopped onion
• ½ cup canned peas
• ½ cup canned corn

Dressing

• ¼ 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!

[Marysdottir]

Very good!! I left out the almonds since I had none and like some others used red sweet peppers instead of celery. Used balsamic vinegar. I used frozen peas and added cilantro. We all liked this.