Indian Curry Salad
|French dressing||1⁄4 Pint|
|Worcestershire sauce||1⁄2 Teaspoon|
|Curry powder||1 1⁄2 Teaspoon|
|Long grain rice||1⁄4 Pound, cooked|
|Prawns||2 Pound (Or 2 Pints)|
|Celery head||1⁄2 , sliced|
|Onions||2 Small, finely sliced|
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.