Soroptimist Salad
I had the joy of a pot luck BBQ at Shirley’s in August week. We started with a cheese platter (and I could have stopped right there!). There were two delcious soft goat cheese combinations: blueberry/vanilla and cranberry/cinnamon. I couldn’t believe she got them from Sobey’s.
For dessert, I brought zucchini bread with chocolate chips and cashew cookies.
One of the salads was a rice salad that was a huge hit! Nancy kindly shared the recipe, which she also got from a friend:
- 2 C minute rice
- 1- 10 oz. pkg of frozen peas
- 1½ C chopped celery
- ½ t. salt
Cook rice, mix in peas, celery and salt. Let stand in fridge for 24 hours.
- ½ C chopped onion
- ½ C oil
- 3 T vinegar
- 1 T soya sauce
- 1 T sugar
- ½ C celery salt
- 2 t. curry powder
- 1 can chow mein noodles
Mix onions, oil, vinegar, soya sauce and sugar in one container. Just before serving, mix into the sauce: celery salt and curry powder. Shake well and pour over rice. Mix well and add noodles.
Thank you for sharing!
