Indian Curry Salad Recipe
Ingredients
| French dressing | 1/4 Pint | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Salt, pepper | ||
| Curry powder | 1 1/2 Teaspoon | |
| Cauliflower | 1/2 Small | |
| Long grain rice | 1/4 Pound, cooked | |
| 2 lb. or 2 pints prawns | ||
| Green pepper | 1 | |
| Celery head | 1/2 , sliced | |
| Onions | 2 Small, finley sliced | |
Directions
In basin combine French dressing, Worcestershire sauce, salt, pepper and curry powder.
Cut cauliflower into small flowerets, mix with cooked, drained rice; pour the combined dressing over and marinate 11/2 hours, stirring occasionally.
Shell prawns, cut into 1/2 in. pieces.
Cut green pepper into thin 2 in. strips.
Stir remaining vegetables and prawns into rice.
Refrigerate until required.
Cut cauliflower into small flowerets, mix with cooked, drained rice; pour the combined dressing over and marinate 11/2 hours, stirring occasionally.
Shell prawns, cut into 1/2 in. pieces.
Cut green pepper into thin 2 in. strips.
Stir remaining vegetables and prawns into rice.
Refrigerate until required.
Chef
