Shrimp Salad

From our March 2013 issue

Jean Chmarney – Wadena, Sask.

10 cups cooked rice
1 cup cooked peas
2 cans shrimp
1 cup chow mein noodles

1⁄4 cup diced green onion
1⁄4 cup sliced, toasted almonds
1 tsp curry powder
1-1⁄4 cup diced celery

1 tbsp soy sauce
3 tbsp vinegar
1⁄2 tsp celery seed
1⁄2 tsp sugar
1 tsp hoisin sauce

Combine salad ingredients.

In another bowl, combine sauce ingredients and toss with salad before serving.