Oriental Salad

• 1 (10 oz.) pkg. frozen peas, cooked
• 1 (4 3/8 oz.) pkg. precooked rice, cooked
• 2 (4 1/2 oz.) cans shrimp, drained
• 1 1/2 c. thinly sliced celery
• 1/4 c. finely chopped onion
• 1/2 c. salad oil
• 3 Tbsp. cider vinegar
• 1 Tbsp. soy sauce
• 2 tsp. curry powder
• 1 tsp. salt
• 1/2 tsp. monosodium glutamate
• 1/2 tsp. celery seed
• 1/2 tsp. sugar
• 1/4 c. toasted slivered almonds

1. Chill vegetables, rice and shrimp.
2. Combine and blend together the oil, vinegar, soy sauce, curry powder, salt, monosodium glutamate, celery seed and sugar; beat to blend well.
3. Pour dressing over chilled vegetable-rice-shrimp mixture.
4. Toss slightly.
5. Refrigerate until ready to serve.

frozen peas, rice, shrimp, celery, onion, salad oil, cider vinegar, soy sauce, curry powder, salt, monosodium glutamate, celery, sugar, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=369514 (may not work)