Curried Rice, Shrimp and Peach Salad

Start this fast and fresh summer entrée by preparing a package of curried rice mix with almonds and raisins. Add crunchy vegetables to the cooked rice and fold in a light curry-and-chutney-flavoured salad dressing. Chill the mixture for half an hour while setting the table and slicing Ontario Field Tomatoes to serve on the side. Just before serving, stir cubes of fresh Ontario Peaches and cooked shrimp (or cut-up cooked chicken if your family prefers) into the rice mixture. Ontario Peaches are a great addition to green salads and fruit salads, too. After all, there's no taste like home.

Preparation time

20 minutes

Ready in

30 minutes

Makes

6 servings

Cook Mode

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Ingredients

  • 1 pkg (180 g) curried rice mix with raisins and almonds
  • 1 cup (250 mL) sliced Ontario Celery
  • 1/2 cup (125 mL) sliced Ontario Radishes
  • 1/4 cup (50 mL) finely chopped Ontario Green Onions
  • 1-1/4 cups (300 mL) sour cream
  • 1/3 cup (75 mL) mayonnaise or salad dressing
  • 2 tbsp (25 mL) bottled fruit chutney
  • 1-1/2 tsp (7 mL) salt
  • 1 tsp (5 mL) curry powder
  • 2 cups (500 mL) small cooked shrimp
  • 4 medium Ontario Peaches, peeled, pitted and cubed
  • Ontario Leaf Lettuce

Instructions

Cook rice mix according to package directions; let cool. In large bowl, combine rice, celery, radishes and green onions. Combine sour cream, mayonnaise, chutney, salt and curry powder; add to rice mixture and toss lightly. Chill 30 minutes to blend flavours. Just before serving, add shrimp and peaches; toss well. Serve on leaf lettuce.

Nutritional Information

  • Protein: 11.0 grams
  • Fat: 16.5 grams
  • Carbohydrates: 34.5 grams
  • Calories: 331

Recipe tags

LunchSaladsSide dishes

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