Curried shrimp and rice salad

6 Servings

Ingredients

Quantity Ingredient
2 cups Cooked tiny shrimp
2 cups Cooked white rice
½ cup White raisins
½ cup Slivered almonds
2 tablespoons Candied ginger; finely chopped
¼ cup Sour cream
¼ cup Mayonnaise
2 teaspoons Curry powder
1 can (8-oz) Mandarin orange slices; drained (may use more if desired)

Directions

Mix all ingredients together except the orange slices. Let stand overnight in the refrigerator. Serve on a bed of chilled lettuce. Garnish with orange slices. Yield: 6 servings.

JUDY KANE

REFRIGERATE OVERNIGHT

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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