Cookin’ With Carolyn Curried Shrimp and Rice Salad

Curried Shrimp and Rice Salad

1 pkg. chicken flavored rice vermicelli mix
1/2 lb. cooked and peeled shrimp
1 (6 oz.) jar marinated artichoke hearts, quartered
1 large green pepper, chopped
4 green onions, chopped
12 stuffed olives, whole
1/3 cup mayonnaise
1/4 tsp. curry powder
1 tsp. olive juice
1 tsp. Worcestershire sauce
1 tsp. wine vinegar
Prepare rice vermicelli mix according to package directions. In a 2 quart bowl, add remaining ingredients. Mix thoroughly. Chill until ready to serve. Makes 4 servings.
Note: Salad is best when prepared 24 hours in advance. Will keep for up to 3 days.

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