Ingredients
- 2 c. Cooked tiny shrimp
- 2 c. Cooked white rice
- 1/2 c. White raisins
- 1/2 c. Slivered almonds
- 2 Tbsp. Candied ginger, finely minced
- 1/4 c. Lowfat sour cream
- 1/4 c. Mayonnaise
- 2 tsp Curry pwdr
- 1 can (8-ounce) Mandarin orange slices, liquid removed (may use more if you like)
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Curried Shrimp And Rice Salad
Servings: 6
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
- Chill OVERNIGHT
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