Friday, January 17, 2014


~ Robin on Thrifty Fun

1 1/2 c. uncooked rice
1 c. frozen peas
1 c. salad shrimp
1 1/2 c. diced celery
1/4 c. diced green onions

1/2 c. vegetable oil
1 T. soy sauce
1 t. salt
3 T. apple cider vinegar
1/2 t. curry
1/2 t. sugar

Cook rice; cool.  Mix  peas, shrimp, celery, and green onions into rice.  Mix dressing ingredients and toss into salad mixture.  Refrigerate overnight.

Notes: I took a sample bite before refrigerating and didn't notice any difference when I ate it for dinner the next day, so I don't think it's essential that you make it so far in advance.  

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