Curried Shrimp and Rice Salad

Categories: Salad

Serves: 6 Servings

Ingredients:

2 c Cooked tiny shrimp
2 c Cooked white rice
1/2 c White raisins
1/2 c Slivered almonds
2 tb Candied ginger; finely
-chopped
1/4 c Sour cream
1/4 c Mayonnaise
2 ts Curry powder
1 cn (8-oz) Mandarin orange
-slices; drained (may use
-more if desired)

Instructions:
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 , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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