Thursday, June 23, 2011

Curried Shrimp and Rice Salad

For Salad:
4 cups cooked white rice
3/4 cup sliced green stuffed olives
1 diced red pepper
1/2 cup thinly sliced scallions
1/3 cup capers
2 pounds cooked small shrimp

For dressing:
2 cups mayonnaise or veganaise
2 tablespoons curry powder
juice of a lemon
salt and freshly ground pepper, to taste

Mix all salad ingredients together.
Combine the dressing ingredients and add to the salad.
Toss well to combine evenly.
Refrigerate for several hours to meld flavors.

this recipe serves 16

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