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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (152g) Recipe makes 8 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 253 | ||
| Calories from Fat 128 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.3g | 22% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 10.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 517mg | 21% | |
| Potassium 187mg | 5% | |
| Total Carbohydrate 24.2g | 8% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 1.5g | ||
| Protein 7.4g | 14% | |
Curry Rice Salad
By: CanadianFarmgal
May 25, 2008
Inspired by a 4H recipe. A great anytime salad, as long as you have rice, canned shrimp and chick peas in the pantry, celery and green onion in the fridge and green peas in the freezer you are only 3 hrs away from a gorgeous salad.
SERVES 8 , 6 cups
Ingredients
- 2 cups fragrant cooked rice
- 1 cup frozen peas
- 1 cup chickpeas
- 3/4 cup diced green onion
- 3/4 cup diced celery
- 4 ounces small shrimp, drained
Dressing
- 1/2 cup salad oil
- 6 tablespoons rice vinegar
- 3 tablespoons soya sauce
- 1 teaspoon curry
- 1 teaspoon seasoning salt
Directions
1
Mix together rice, peas, chick peas, green onion, celery and shrimp.2
Boil all dressing ingredients together and pour over rice mixture.3
Mix and refrigerate for 3 hrs to mix flavours.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: cyaos
On Jul 13, 2008
This was good although we found it lacked a bit in flavour. I think we were expecting the curry to be more prominent. I even used about 1 1/2 teaspoons of curry and we still found it rather bland for our tastes (admittedly, there is nothing subtle about our tastes!) Also, I usually omit salt in all recipes and found this rather salty with the soy (I used light) and seasoning sale). I will probably make this again, perhaps with some modifications. Thanks for posting!
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