Diane, the bookkeeper at the Yankee Flyer always brought this to any party we had (and there seemed to be a birthday every week) Delish! I brought this to Fall Rally 2016 and got lots of requests for the recipe!
CURRIED RICE SALAD
1 1/3 cups pre-cooked rice
3 Tbls finely chopped onion
1 Tbls vinegar
2 Tbls salad oil
3/4 teaspoon curry powder
2 teas salt
1 cup chopped celery
1/4 cup finely chopped green pepper
3/4 cup mayo
Cook rice. While still warm, add onion, vinegar, salad oil, curry powder & salt. Toss lightly, cover and chill 3 hours. Just before serving, add pepper and mayo.
