Shrimp Rice Salad

Name: Shrimp Rice Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
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

"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

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.